4 Side Dishes For Thanksgiving

Dad’s Famous Broccoli Dish

My kids favorite side dish at every holiday and birthday is Dad’s famous broccoli dish – just don’t tell your kids what the ingredients are


2 10-oz. packages frozen, chopped Broccoli
1 can cream of mushroom soup
1 cup pure mayonnaise
2 eggs well beaten
1 cup sharp cheddar cheese
1/2 cup sliced almonds
salt and pepper to taste
2 packages of Ritz crackers


Defrost/thaw Chopped broccoli

Mix together in large bowl: broccoli, cream of mushroom soup, mayonnaise, eggs, cheese, almonds, salt and pepper.

Butter a 9×13 casserole baking dish and pour mixture into dish.

Crush the Ritz crackers in a zip lock bag, then pour over top of broccoli mixture

Bake at 375 degrees for 30 minutes

Tee’s Corn Pudding

From: Southern Living


  • 12 to 13 ears fresh corn, husks removed
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour $
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 6 large eggs
  • 2 cups whipping cream $
  • 1/2 cup butter, melted


  1. 1. Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.
  2. 2. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
  3. 3. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.


Cheesy Au Gratin Potatoes

An easy Au Gratin Potato casserole that does  not require a cream  of soup from Mel’s Kitchen Cafe.

Click here for full recipe.





Stuffed Sweet Potatoes

Change your sweet potato casserole this year to stuffed sweet potatoes with pecan and marshmallow streusel from Sweet Pea’s Kitchen

Click here for full recipe.

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