10 Last-Minute Thanksgiving Side Dishes
This year is my first year hosting Thanksgiving at my home. Because of that, I have been thinking about all the different food to prepare, and I am having trouble narrowing down some side dishes to prepare. I was given an amazing recipe book full of yummy recipes from family members and friends. They have shared their delicious recipes with me, and some of them are absolutely perfect for a Thanksgiving meal. Here are ten of my favorites from people I love that I am considering for my own Thanksgiving meal.
I have tried each of the dishes and they all have my approval. If you are feeling in a rut or need a little inspiration on exactly what to make, hopefully you can find something on this list to try!
1. Mom’s Green Bean Casserole
2 16oz. bags frozen green beans, thawed
1 can of cream of mushroom soup
1 cup Cheez Whiz cheese dip
1 ½ cups hot water
½ cube of butter
1 6oz. package Stove Top stuffing, chicken
Preheat oven to 350°. Mix beans, soup, and Cheez Whiz in a 2 quart casserole dish. Add water to butter in medium bowl; stir until butter is melted. Add the stuffing mix; stir just until moistened. Spoon over the bean mixture. Bake for 30 minutes or until thoroughly heated. You can also assemble this the day before. Just refrigerate and then bake for about 50 minutes.
2. Grandma Fogle’s Corn Casserole
1 17oz. can whole kernel corn, drained
1 17oz. can creamed corn
½ stick of butter
2 large beaten eggs
¾ cup shredded cheddar cheese
1 small can evaporated milk
1 package cornbread mix
salt and pepper to taste
optional: diced ham or crumbled bacon
Mix all the ingredients together and pour into a well-greased 13x9 baking dish. Bake at 350° for about 40 minutes or until a toothpick comes out clean. Do not underbake.
3. Aunt Regina’s Refrigerator Yeast Rolls
1 teaspoon sugar
1 teaspoon salt
1 package dry yeast
½ cup warm water
7 cups Gold Medal Better for Bread flour
½ cup sugar
1 cup Crisco all-vegetable shortening, melted
2 cups warm whole milk
Canola oil cooking spray
In a bowl combine the first five ingredients and mix well for two minutes with an electric mixer on low speed. Set aside. In a separate bowl combine flour and remaining ingredients and mix for three minutes with an electric mixer on medium speed. Add yeast mixture to the flour mixture and mix for three minutes with an electric mixer on medium speed. Cover bowl with dish towel and set aside in a warm place to rise (about 2 hours) or until dough has doubled in size. Punch dough down, cover and refrigerate overnight. With lightly floured hands, shape dough into rolls and place into greased pans. Let dough rise in a warm place (about 1 hour or until doubled in size). Bake in pre-heated 400° oven for 10-12 minutes.
4. Rozan’s Famous Shrimp Salad
8oz. small elbow macaroni
2 cups shredded lettuce
½ cup diced white onion
2oz. diced pimentos
½ teaspoon dried parsley flakes
2 4oz. cans Chicken of the Sea medium deveined shrimp (drained and crumbled)
Add enough mayonnaise to bring to a creamy consistency
Salt and pepper to taste
Cook macaroni per directions on package. Rinse, drain, and cool in refrigerator. Combine macaroni with all ingredients except paprika. Sprinkle paprika over top. Cool and refrigerate overnight (you may have to add more mayonnaise so it’s good and creamy).
5. Great Aunt Jean’s Goody Girl Championship Potatoes
1 package dry form crab boil (Zatarain’s)
3 pounds red potatoes
1 pound thick-cut bacon, diced
1 cup diced red onion
1 tablespoon minced garlic
¼ pound butter, softened
¼ pound finely shredded cheddar cheese
1 green onion chopped
½ teaspoon cayenne pepper
½ teaspoon paprika
salt and pepper to taste
¾ cup sour cream
Fill a 6 quart pot 2/3 full of water and add the crab boil and mix until blended. Cut the potatoes in half and slice into thick pieces. This can be done ahead of time, cover the potatoes with ice water until ready to cook. Add the potatoes to the pot and bring the pot to a boil and cook until they are fork tender. While the potatoes are cooking, in a medium sauté pan on medium heat, cook bacon until crispy, remove and drain on a paper towel. Add the red onion to bacon grease, Cook until caramelized. Just before onions are done, add the garlic and cook until lightly browned. In a bowl, place butter, half the cheese, half the bacon bits, half the green onions, the cooked red onions and garlic, cayenne pepper, pepper Rica, salt, pepper, and sour cream. Mix together thoroughly. Strain potatoes and add to bowl. Let stand for a few minutes or until cheese starts to melt. Fold ingredients together, trying not to break up the potatoes excessively. Top with remaining cheese, bacon, and green onions.
6. Mom’s Broccoli Salad
2 heads chopped broccoli
2 cups raisins or Craisins
1 cup diced red onion
1 ½ cups sunflower seeds
16 slices bacon, fried and crumbled
4 teaspoons red wine vinegar
2 cups mayonnaise
1 cup sugar
Mix first five ingredients together. Dress the salad last minute with vinegar, mayonnaise and sugar mixture.
7. Jerry & Kay’s Fresh Herb Vinaigrette
1 tablespoon balsamic vinegar
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 tablespoon fresh herbs (basil, chives, parsley)
3 tablespoons extra-virgin olive oil
In a small bowl, whisk together first four ingredients. Slowly add olive oil.
8. Aunt Leta’s Potato Deluxe
2 pounds frozen hash browns, thawed 30 minutes
1 cup diced onion
1 can cream of chicken soup
2 cups shredded sharp cheddar cheese
16 ounces sour cream
1 cube butter, melted
Mix all ingredients together and spread in a 9x13 pan. Bake for 1 hour in a 375° oven. You can make it the night before and store it in the refrigerator.
9. Grandma Blanco’s Macaroni and Cheese
1 ½ cups small elbow macaroni
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
2 cups milk
8 oz. shredded sharp cheddar cheese
Cook macaroni as directed, drain and return to pan. In a saucepan, melt butter. Blend in flour, salt, and pepper. Add milk. Cook and stir until thick and bubbly. At this point, add the cheese to the macaroni, if the pan is big enough, and pour the white sauce over the cheese and macaroni. Mix well. Transfer to a 1 ½ quart casserole dish. Bake at 350° for 35-40 minutes.
10. Mom’s Buffet Meatballs
1 32oz. jar grape jelly
2 12oz jar Heinz chili sauce
Pinch of cayenne pepper (optional)
3-5 pounds frozen cooked cocktail meatballs
Combine grape jelly and chili sauce in saucepan over medium heat. Put frozen meatballs into crockpot, and pour sauce over. Cook on low heat until meatballs are warm. If preparing for a smaller group, halve the recipe.