Thanksgiving Casseroles!

Mmmmmm.....what would be great with this yummy turkey?!? Casserole's of course!! 

In our family, casseroles are very popular on Holiday's! Maybe it's because we are from the South but it seems like every vegetable you would typically have on a normal occasion is cooked in casserole form on Thanksgiving and Christmas!

Without further adieu, here are some (yes I said some, meaning there are more, lol) of the casserole dishes we love to eat on Thanksgiving! Enjoy!



Squash Casserole

1 stick of butter
1 sleeve of Ritz crackers
4-6 medium yellow squash
1 cup chopped onion
1 teaspoon salt
1 cup shredded cheese OR cubed cheese (I seem to have better luck with shredded cheese)
1 egg - slightly beaten
1 can cream of mushroom

Directions: Cook squash and onion in boiling water until tender.  While squash is cooling, melt 1 stick of butter and crumble crackers over and mix. Set aside.  Once the squash is cooked, mash with potato masher and drain well.  Mix in salt, egg, cheese, and cream of mushroom soup.  Pour into small casserole dish.  Sprinkle top with cracker/butter mixture.  Bake at 350 until top is golden brown and bubbly. 




Broccoli and Cheese Casserole

2 boxes or bags of frozen chopped broccoli
2 cans cream of mushroom soup
2 bags of boil in a bag white rice
1/3 of a 2lb block of Velveeta cheese
Splash of milk (not sure on the amount)

Directions: Cook rice as directed on box.  While rice is cooking, cook broccoli as directed on box until tender.  Melt velvetta cheese with cream of mushroom soup and a "splash" of milk.  You want it to be creamy and cheesy! Mix everything together and pour into small casserole dish.  Bake at 350 until bubbly.




Hashbrown Casserole

1 stick of butter
1 onion
1 bag of frozen shredded hashbrowns
1 can cream of mushroom soup
1 16oz tub of sour cream
2 cups of shredded cheddar cheese
Salt and Pepper to taste

Directions: Saute the diced onion in the stick of butter.  While you are doing that, combine the hashbrowns, mushroom soup, and sour cream and mix well.  Pour the butter/onion mixture over the hashbrown mixture and mix it in.  Then add the cheese and salt and pepper to taste.  Mix well.  Pour contents into a large casserole dish and bake at 350 until brown and bubbly. 




Sweet Potato Casserole

4 cups sweet potatoes (about 4-5 small-medium potatoes)
1/2 cup white sugar
2 eggs - slightly beaten
1/2 teaspoon of salt
4 tablespoons of butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

Topping
1/2 cup packed brown sugar
1/3 cup all purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions: Cook peeled and chopped sweet potatoes in medium saucepan with enough water to cover.  Cook over medium-high heat until tender.  Drain and mash.  In large bowl, mix together sweet potatoes, sugar, eggs, salt, butter, milk, and vanilla.  Mix with mixer until smooth.  Transfer into medium baking dish. 
For topping, mix sugar and flour.  Cut in butter until mixture is course.  Stir in pecans.  Sprinkle topping mixture over sweet potato mixture.  Bake for about 30 minutes at 350 until brown.