Need a vegetable dish for Thanksgiving potluck at work?

Question

Any ideas? Green Bean Casserole has been taken. No carrots or yams - potatoes have already been taken as well.

Thanks

Answer 1

Brocolli rice casserole?

Answer 2

How about broccoli casserole?

It's simple - and fattening (that's why it tastes soooooo good). A friend of mine says she'd rather eat it than cake.

Here's what you need -

a 16 oz. bag of frozen broccoli flowerettes
one can of cream of mushroom soup
1/4 cup mayonaise
one egg
1/4 of an onion
two cups of cheddar cheese

Preheat the oven to 350

Spray Pam in a casserole dish

Cook the broccoli according to the package directions

Chop the onion and microwave it for about 1 minute

Mix the soup, egg, onion and mayo together

Put half of the broccoli on the bottom of the casserole dish

Put half of the soup mixture on top of it

Put half the the cheese on top of that

Then - another layer of the second half of each - broccoli, soup, cheese.

Top it with seasoned bread crumbs - or some stuffing mix - or crushed Ritz cracker - or even corn flake crumbs. Whatever you prefer.

Bake - uncovered - at 350 for about 25 minutes. Serves about 6 - so you might want to double it.

It's the simplest thing - and people will rave - I promise.

If you have any questions - just e-mail me through Yahoo! Answers.

Happy Thanksgiving!

Answer 3

My corn pudding is always very well received -- and it's easy to make. Serves 6 - 8 people. Double it if you'd like.

Combine 1 (16 oz) can of creamed corn and 3 tablespoons of flour with a whisk in a mixing bowl. Add 1 cup milk (slightly heated in the microwave), 3 tablespoons melted butter (again with the microwave), 1 tablespoon sugar and 1/2 teaspoon salt. Mix with whisk. Then add 2 egss lightly beaten with whisk. Don't worry if you have little chunks of flour - that's normal. Pour all into a 2 quart casserole and bake 350 degree oven for 45 - 60 minutes. A long toothpick should come out "liquid-free". The top should be browned and the consistency should be that of a tapioca pudding. Yum, yum.

Answer 4

1 Butternut squash, a small pie pumpkin, put in a bag of frozen cherries, about 2 cups orange juice, about 1/2 cup fresh cream, about 2 teaspoons of cinnamon, 1 cup of brown sugar, and salt to taste.

Cut the squash and pumpkin into slices and take out the seeds. Bake the slices @ 375 for about 45 min until you can peel off the skin. The squash it pretty tough so you will need a very sharp and large knife and you might want to have a strong person who is good at it cut it up for you. After you peel off the skins, continue to bake with all the other ingredients except the cream until you can mash the squash and pumpkin like mashed potatoes. This will take a at least another hour @ 375 because the squash is pretty tough. Cool and put in the fridge. When you take it to work (don't forget the cream), put it in a crock pot and start warming it a couple hours before it's served so it will be good and hot. Mix in the cream just before it's served. Garnish with butter, cherries or even whipped cream since it's a sweet dish. The whole thing should be like pumpkin pie flavored mashed potatoes. But make it sweet with lots of brown sugar and put in enough salt or it will taste bland and no one will eat it. Taste it after baking and add more sugar and a little salt until it tastes more like pumpkin pie.

Answer 5

Broccoli Cheese Casserole: One bunch of broccoli, steamed first then while it's still warm put in mixing bowl and mash with fork. Add 2 cups grated sharp cheddar cheese, 1 can cream of mushroom soup, (or any of the other cream soups like chicken or celery is fine too) 1 egg, 1 tablespoon mayonnaise. Mix it all up. Best in a 8x8 square pan or if you need more just double the recipe. I do this and will use one can of cream of mushroom and 1 can of cream of celery instead of two cans of the same soup. Bake at 350 for 30-45 minutes (til edges are bubbling and starting to brown) then top with more grated cheese and bake until cheese melts. So easy and soooooo good with Turkey dinner

Answer 6

Oriental Casserole.....(sounds bizarre, but it is always a delicious "hit" at potlucks!

2 cans cream of mushroom soup
2 large cans bean sprouts
1 package frozen peas
1 can sliced water chestnuts
1can Durkee's french fried onion rings

Mix all ingredients together in a large bowl, reserving half of the onion rings for the top garnish.
Pour into greased glass casserole dish (Pam works fine)
Bake at 375 for 30 minutes.
Garnish top with remaining onion rings and place back in oven until top is browned.

Serve as a side dish. Also is popular with vegetarians!

Happy Holidays!

Answer 7

Cheddar Corn Casserole

4 ounces melted butter
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese, or Pepper Jack

PREPARATION:
In a medium skillet, heat 2 tablespoons of butter over
medium heat. Add onion and peppers and cook until
tender, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour
cream in a large bowl.
Whisk together until smooth. Mix in corn, cornmeal,
salt and pepper. Stir in cheese and the onion-pepper
mixture.
Turn into a 2-quart buttered casserole. Bake in a
preheated 350° oven for 30 to 35 minutes, until puffed
and golden.
Serves 8.

Answer 8

How about a dip that has some veggies in it?

I call it a Walking Taco: It is refried beans as the first layer, second layer sour cream, third layer shredded cheese, fourth layer tomatoes, fifth layer onions, six layer black and green olives. You can add whatever sounds good and take off what does not. You can also add guacamole before the cheese if you would like. You can also put allot of this stuff on the side and let the people add themselves. This is always a good hit for me at work or at home or at parties. I've never had any leftovers.

Answer 9

Here is the best one! Buy Rotini pasta, the kind that has spinach and tomato (red and green) colors all mixed up in there!

You will need:

Virgin Olive Oil
Balsamic Vinaigar
Sweet Dried Tomatoes (preferably the bottled ones that are in olive oil)
Basil
Feta Cheese (optional)
mushrooms
Black olives (canned)

Boil the pasta and strain

Add the olive oil and Balsamic vinaigar to your liking
(don't put too much vinaigar, only a few tablespoons should do)

chop the mushrooms, olives, dried tomatoes, and feta and add, and add the Basil as well

You can make two seperate bowls, one w/ Feta, one w/out (for the vegans)

You can refrigerate, or serve room temperature shortly after making (I prefer it room temperature, it tastes much better).

It's inexpensive, it's easy to make, and you can make a lot of it!

Keep in mind, anything with eggs, bacon, or cheese in it is not "vegetarian". As most vegetarians do not eat pork, chicken, or dairy. You can always make a veggie lasagna, substituting vegetarian cheese and using cut veggies as the ingredients. Good luck!

Answer 10

Corn casserole is the bomb and SO easy!!!! It will be a MAJOR hit, I swear. 2 cans creamed corn, 2 eggs, 2 boxes of jiffy corn muffin mix, 8oz sour cream, 1 stick butter. Mix it ALL together and put it in a casserole dish. Bake at 350 for about an hour. IT is so super yummy!!!!

Answer 11

Broccoli Cheese Casserole

Ingredients:

2 bags frozen cut or chopped broccoli (or one bag broccoli and one bag cauliflower)

One pound Velveeta cheese, cut or broken into smaller pieces

1 1/2 or 2 stacks Ritz crackers, crushed

1/3 cup melted butter or margarine


Preparation Instructions:

Preheat oven to 350 degrees. Grease bottom and sides of casserole dish. Cook vegetables according to bag directions; drain well. Pour into casserole dish. Scatter Velveeta pieces over vegetables. Mix melted butter with crushed Ritz crackers and sprinkle over Velveeta. Bake for 30 minutes.