what's a good thanksgiving casserole?

Answer 1

Scalloped Corn
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

Answer 2

Squash Casserole is my fav.

Other good ones for Thanksgiving are: Sweet Patato
Green Bean
Hashbrown

Answer 3

Try this potato casserole.
1 bag or orieda frozen potatoes
1 can potato soup
1 can of celery soup
1 pint of sour cream
1 bag of medium Cheddar cheese.
Just layer each of these ingredients in the same order and bake for about 1 hour and 15 minutes. This is delicious!

Answer 4

Thanksgiving Rush Mashed Potato Casserole

10 large baking potatoes, peeled and quartered (such as Russet, about 5 -6 inches long each)
1 cup low-fat sour cream or sour cream
1 (8 ounce) package neufchatel cheese or cream cheese, softened to room temperature and cut into chunks
6 tablespoons sweet unsalted butter, divided
2 tablespoons minced onion flakes (or use fresh)
1/2 teaspoon salt, to taste
sweet Hungarian paprika, to garnish

Set potatoes into a large stock pot, cover with water, and bring to a boil.
As soon as it starts to boil, lower the heat, cover, and cook for about 20-25 minutes or until your potatoes are very tender (time will vary based on actual size of your potatoes).
Drain and set back into the pan (no heat) and mash.
Add sour cream, neufchatel cheese, 4 Tbsp of the butter, onion, and salt to taste and stir until mixture is smooth and creamy.
Spread evenly into a greased 9x13" glass baking dish, and using the back of a wooden spoon, press shallow craters into the surface evenly across the potatoes.
Melt remaining butter and drizzle over the surface- some should pool up in the craters.
Sprinkle with a little paprika to garnish.
Cover with foil and bake in a preheated oven at 350 F for 40 minutes.
Remove foil and bake an additional 20 minutes.
To MAKE AHEAD: Prepare potatoes up until the part where you cover with foil- set the foil coverd pan in the fridge overnight; when ready to bake, set the pan on the counter for 30 minutes before placing into the preheated oven and bake as above.

10-12 servings

Answer 5

Potato Gratin

1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream
2 cups grated Parmesan

Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.

Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.

*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

Answer 6

sweet potatoes casserole

Answer 7

Green beans mushroom soup spices>cover with fried caned unions cook till warm>

Answer 8

Broccoli and cheese or squash and cheese with stewed tomatoes :)