3. Vegetables and Sides


A New Green Bean Casserole

Contributor: Connie Hert Campbell

Ingredients

Directions

  1. Mix all ingredients except beans until well blended. 
  2. Drain beans and put in casserole.
  3. Pour cream mixture over beans and bake at 375 for 45 minutes.

Corn Bake

Contributor: Connie Hert Campbell

Ingredients

Directions

  1. Saute onion and green pepper in butter.
  2. Mix both cans of corn, muffin mix and eggs.
  3. Add saute mixture, sour cream and cheese. Pour into 2-qt casserole and bake at 350 for 45 minutes.

Fresh Frozen Country Cream Style Corn

Contributor: Evelyn Hert

From a restaurant in Marquette, Kansas.

Ingredients

Directions

  1. Cook corn in small amount of water, add salt, sugar and cream. Thicken with cornstarch and a little cream.

Cream Cheese Corn

Contributor: Andrea Cummings

Ingredients

Directions

  1. Melt oleo, cheese, milk and garlic salt. Add corn and heat.

Scalloped Corn

Contributor: Viola Carder

Ingredients

Directions

  1. Bake at 350 degrees for 50 minutes.

Crock Pot Corn

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Cook on low for 4 hours.

Hominy Casserole

Contributor: Ann Hert Gay

Directions

Cheesy Garden Casserole

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Place rice in bottom of 10x6x2" dish.
  2. Cook broccoli, carrots, zucchini, and green beans in boiling water for 5 to 7 minutes or until tender. Spoon veggies over rice.
  3. Top with water, tomato sauce, dried onion, and oregano. 
  4. Cover and bake in 375 degree oven for 30 minutes.
  5. Combine cheeses and sprinkle over casserole. Bake uncovered about 5 minutes longer or until cheese melts.
  6. Garnish top with extra zucchini slices.

Broccoli Rice Casserole

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Put chicken in bottom of pan, pour rest of mixture over and bake at 350 degrees for 30 minutes.

Broccoli Rice Casserole

Contributor: Dana Still

Ingredients

Directions

  1. Cook and drain broccoli.
  2. Saute onion in oleo, mix all ingredients together.
  3. Bake in buttered casserole dish, uncovered, for 30 minutes at 350 degrees.

Creamed Spinach

Contributor: Evelyn Hert

Ingredients

Directions

  1. Melt margarine and blend in flour. Add seasonings and cook, stirring constantly.
  2. Add milk and cook slowly until smooth and thick.
  3. Add spinach and heat thoroughly.
  4. Also Cream of Celery soup can be used instead of making cream sauce - just drain spinach and add soup.

Baked Spinach and Cheese

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Chop spinach fine, add parsley and cook in shortening for 10 minutes.
  2. Add well-beaten eggs to milk and pour over spinach. 
  3. Add cheese and seasonings, turn into greased baking dish and bake at 375 degrees for 30 minutes.

Roasted Potatoes

Contributor: Jennifer Hert Rader

Directions

You can use Russet potatoes or new potatoes. I mix this in a large bowl then place it into a foil bag.

Cut potatoes into small squares (bite size).

Variation

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Layer in order written - cook in oven or on grill in sealed foil pouch.

Potatoes Romanoff

Contributor: Trudy Hert Duke

This has been a favorite of mine for years, great company dish.

Ingredients

Directions

  1. Cook potatoes in jackets until tender. Peel and shred.
  2. Combine shredded potatoes with sour cream, onions, 3/4 cup cheese, salt, and pepper.
  3. Turn mixture into buttered 1 1/2 quart casserole dish. Sprinkle with remaining cheese and paprika.
  4. Bake uncovered in 350 degrees for 40 minutes. May be assembled in advance and refrigerated until time to bake and serve.

Buffet Scalloped Potatoes

Contributor: Connie Hert Campbell

Ingredients

Directions

  1. Combine all ingredients except croutons. Sprinkle croutons on top and bake, covered, for 1 hour at 350.

Candied Sweet Potatoes

Contributor: Barbara Hert

Directions

  1. Boil sweet potatoes until soft (approximately 10 potatoes).
  2. Drain.
  3. Put sweet potatoes into a 9x13" pan.
  4. Sprinkle with 1 cup brown sugar.
  5. Dot with 1 stick butter.
  6. Sprinkle with 1/2 cup chopped pecans.
  7. Bake 1 hour at 350 degrees until syrup thickens.
  8. Cover with marshmallows and bake until brown.

Baked Beans

Contributor: Ruby Buergey

Ingredients

Directions

  1. Bake at 350 degrees for 1 hour.

Sweet Potato Casserole

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Casserole
    1. Mix and place in casserole dish
  2. Topping
    1. Sprinkle on top and bake at 350 degrees for 35 minutes.

Cabbage Casserole

Contributor: Trudy Hert Duke

Directions

  1. Cook 1 medium head of cabbage, drain and put into greased casserole.
  2. In another bowl, beat 3 eggs into 1 cup milk.
  3. Add salt and pepper.
  4. Crust 1 package of saltine crackers and spread over cabbage.
  5. Pour in egg and milk.
  6. Add enough grated cheese to cover top of casserole.
  7. Bake in 350 degree over for 20-25 minutes.

Smoke House Relish

Contributor: Janet Buergey Cole

Ingredients

Directions

  1. Bring to a boil, stir until sugar dissolves, cool.
Ingredients

Directions

  1. Pour cool liquid over veggies, cover, let stand overnight. Will keep well for a long time in the refrigerator.
  2. If you can't find shoepeg corn, use regular white corn.

Hash Brown Casserole

Contributor: Donna Jean Mercer

Directions

Melt 1/2 cup oleo in bottom or corning ware skillet or dish. Cover with 1 pound shredded hash browns, then in a separate bowl, mix 8 ounces sour cream, 1/4 cup milk, minced onion to taste, and 1/2 can of cream of chicken soup. (Can use cream of celery or cream of mushroom, but cream of chicken is by favorite.) Pour cream mixture over potatoes. Cover with grated yellow cheese. Top with crushed corn flakes. Bake uncovered at 350 degrees for 45 minutes.

Copper Pennies

Contributor: Connie Campbell

Ingredients

Directions

  1. Cook carrots until tender but not soft. Drain well. Put onion and bell pepper on top of carrots and set aside.
Ingredients

Directions

  1. Heat and stir. Pour over hot carrots. Stir well and refrigerate overnight. (Keeps for weeks in the refrigerator.) Serves 6-8.

Cornbread Dressing

Contributor: Evelyn Hert

Ingredients

Directions

  1. Bake a 9x13 pan of cornbread (can be made with mix). Prefer mix without sugar.
  2. Bake 2 cans of biscuits. Can be baked the day before. Crumble cornbread and biscuits.
  3. Saute onions, celery, and sausage. Mix ingredients. Add eggs and sage (Start with 4 tablespoons sage, taste, then you may want to add more.) Toss as for salad. Add both and toss gently.

Gravy

Contributor: Evelyn Hert

Directions

  1. Cook giblets until done. Cut in small pieces. Save broth from giblets. Add 3 cans chicken broth and salt to taste.
  2. To make gravy smooth - mix 3 tablespoons of flour with 3 tablespoons of cornstarch, add water. Gradually add to simmering broth until smooth.