Category: Sides

2 10 ounce packages frozen peas — thawed
1/4 pound cheddar cheese — cubed
3/4 cup chopped celery
1/4 cup chopped onion
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons milk
1 teaspoon prepared brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce

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Combine the peas, cheese, celery and onion in a serving bowl. In a small bowl, combine sour cream, mayonnaise, milk, mustard, salt, pepper and Tabasco sauce. Mix until smooth. Immediately before serving, pour dressing over salad and toss to coat.

1 large onion — chopped fine
2 stalks celery — chopped fine
1 can cream of celery soup
1 can cream of mushroom soup
1 cup uncooked rice
1 package frozen chopped broccoli — cooked and drained
1 small jar cheese whiz

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Combine all ingredients and pour into greased 2 quart baking dish. Bake at 350 degrees for 1 hour.

1 16 ounce can refried beans
1/2 package taco seasoning mix
1 8 ounce carton sour cream
2 large tomatoes — diced
1 4 ounce can chopped green chiles
1 12 ounce carton avocado dip
1 4 1/2 ounce can sliced ripe olives
2 green onions — sliced
1 1/2 cups shredded cheddar cheese

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Combine beans and taco seasoning. Spread in a 12x8x2 inch dish. Layer remaining ingredients in order listed.

8 ounces cream cheese
3 ounces dried beef
1 bunch green onions garlic salt — to taste
1 dash Worcestershire sauce

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Dice beef and green onions into small pieces. Mix beef, cream cheese, green onions, garlic salt and Worcestershire making sure cream cheese is soft, and form into a ball. Roll on dried parsley flakes or nuts.

2 10 ounce boxes frozen broccoli (whole or chopped)
1/2 cup chopped onion (divided)
2 tablespoons margarine or butter
1 can cream of mushroom soup
1/2 cup milk
1/4 cup grated sharp cheese
6 salted crackers

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Boil broccoli with 1/4 cup onion until tender. Drain and place in casserole dish. Mix grated cheese and 1/4 cup onion. Add soup, mixed with 1/2 cup milk. Pour mixture over broccoli. Roll crackers and mix with melted margarine. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes or until brown and bubbly.

2 pounds hashed brown potatoes (frozen-thawed)
2 cups grated cheese
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
1/2 cup melted oleo (divided)
1 teaspoon salt
1/4 teaspoon pepper
2 cups corn flakes

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Combine 1/4 cup oleo and 2 cups corn flakes. Set aside. Combine remaining ingredients in 9×13 casserole. Top with corn flake mixture. Bake for 45 minutes at 350 degrees.

1 cup butter, melted
2 eggs, beaten
1 (8 1/2 ounce) package cornbread mix
1 (15 ounce) cans whole kernel corn, drained
1 (14 3/4 ounce) cans creamed corn
1 cup sour cream
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Preheat oven to 350 degrees.
Lightly grease a 9×9 baking dish.
In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream).
Spoon mixture into prepared dish.
Bake for 50 – 60 minutes in preheated oven (until top is golden brown around the edges).
*Please note, if you are going to double this recipe, the cooking time WILL need to be increased. Also I use a larger pan 9X13 because the thinner the mixture is, 1in deep, it cooks better.

If you like it sweeter, add a little sugar and nutmeg and if you like it a bit spicy add green onions and cheese and whatever u like.

16oz elbow macaroni
8oz sour cream
1/2 stick butter
3-4 cups shredded cheese
1/2 block veleveeta
milk
2 eggs
salt & pepper

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Preheat oven to 350 degrees

Boil macaroni per directions don’t overcook, al dente (you are going to finish cooking in the oven). Drain

Add butter, sour cream, milk (you don’t want it to be too soupy) 1/2-3/4 the height of macaroni (hope that makes sense) salt, pepper and eggs-make sure you add the eggs after the milk cause the hot noodles will cook them and that makes it gross.

Microwave and melt about half block of velveeta with milk (not too thick) so it mixes nicely in the macaroni, coating the noodles.

Spray 9X13 pan with cooking spray, spread layer of shredded cheese on the bottom, pour in 1/3-1/2 of noodles (depending on depth of pan), layer more cheese and noodles the last step should be a layer of cheese. Place in oven uncovered for approx. 30 mins until sides and top are browned. It seems to taste better after sitting for awhile 15 mins or so.

The milk added to the noodles can be a little tricky too much and its soupy and not enough will dry out noodles in the oven.

8 c. cabbage, finely chopped

1/4 c. carrot, finely chopped

1/2 c. sugar

1/2 tsp. salt

1/8 tsp. pepper

1/4 c. milk

1/2 c. mayo

1/4 c. buttermilk

1 1/2 T. white vinegar

2 1/2 T. lemon juice

Combine all ingredients and chill for at least 2 hours before serving.

1 pound pinto beans
1 large onion, roughly diced
4 cloves garlic, minced
5-6 cups chicken stock (5-6 cups water and 5-6 chicken bouillon cubes)
2 T. lard
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
Salt to taste
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Turn instant pot to saute mode (more). Add lard. Saute onion until browned. Add garlic, chili powder, cumin, and oregano and heat through. Deglaze the pan with chicken stock, making sure to scrape all the browned bits off the bottom of the pan. Rinse and drain the beans, then add to instant pot. Pressure cook at high pressure for 50 minutes, then 25 minutes natural release. When done, use an immersion blender to blend into refried beans. Season with more salt, as needed (the recipe I used specified 4 pinches of salt).

From pressurecookrecipes.com