Holiday Sides

Green Bean–French Fried Onions Casserole

  • 2 10 oz. packages frozen green beans
  • 16 oz. can French fried onions
  • 1 10 ½ oz. condensed cream of mushroom soup
  • ¼ cup slivered almonds, optional
  • 1 cup shredded Cheddar cheese
  • Salt and pepper to taste

Cook green beans according to package directions until tender, drain. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray. Mix green beans, ½ cup cheese, almonds, ½ of the French fried onions, salt and pepper and mushroom soup together and place in prepared baking dish. Top with the other ½ cup of the Cheddar cheese and the remaining French fried onions. Bake for 20-25 minutes until cheese melts and onions just begin to brown.

Noodle Pudding (Kugel)

  • 1 8 oz. package medium egg noodles
  • ½ pint sour cream
  • 4 oz. cream cheese, softened
  • 4 oz. butter or margarine
  • ½ cup sugar
  • 4 eggs
  • ¾ cup raisins
  • Cinnamon and sugar for topping

Cook the noodles according to package directions and drain. Set aside. Separate the eggs. Beat the egg whites until stiff and set aside. Preheat oven to 350 degrees F. Melt the butter or margarine in a saucepan over medium heat and add the sugar, softened cream cheese, sour cream, raisins and egg yolks and stir well. Fold this mixture into the drained noodles. Fold in the beaten egg whites. Spray a 13×9 inch baking dish with cooking spray. Pour the egg noodle mixture into the prepared baking dish. Sprinkle cinnamon and sugar over the top and bake in preheated oven for 1 hour.

Sweet Potato-Pineapple Casserole

  • 6 medium sweet potatoes
  • 1 20 oz. can crushed pineapple
  • 1 cup packed brown sugar
  • ¼ teas. ground cinnamon
  • ¼ teas. ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves
  • 1 cup chopped walnuts, optional
  • 1 ½ cups mini marshmallows, optional

Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with cooking spray. Bring a pot of salted water to boiling and add the potatoes. Cook potatoes until fork tender. Drain and allow potatoes to cool. Peel the cooked sweet potatoes and cut them into quarters. Using a strainer, drain the crushed pineapple and press out any excess liquid. In a saucepan overmedium heat combine the pineapple, sugar, ginger, cinnamon, nut meg and cloves. Bring the mixture to a boil, reduce heat and simmer for a few minutes, stirring occasionally.

Remove from heat and stir in the walnuts, if using. Arrange the sweet potatoes in a single layer in the prepared baking dish. Pour the pineapple mixture over the potatoes. Bake in preheated oven for 35 minutes. Sprinkle the mini marshmallows over the top of the casserole and bake for an additional 10 minutes until marshmallows are puffed and golden brown.