Thanksgiving is just around the corner, which means it’s time to start thinking about what you want on your holiday table, whether you’re having guests over or you’re invited to someone else’s home and need to take something to contribute to the dinner.
Sometimes it’s fun to try a new side dish and dessert to go with the usual green bean casserole and pumpkin pie. So here are two new ideas – Broccoli Supreme Casserole and Strawberry Cobbler.
Both are easy to make and are sure to please your family and friends.
BROCCOLI SUPREME CASSEROLE
2 (10-ounce) packages frozen chopped broccoli
1 (10 1/2-ounce) can cream of chicken soup, undiluted
1/2 cup dairy sour cream or mayonnaise
1 small onion, chopped
1/4 cup carrot, grated
1/4 teaspoon black pepper
Topping:
1cup herb stuffing mix cup
1 cup sharp cheddar cheese, grated
1/2 cup butter or margarine melted
Cook and drain broccoli. Combine soup, sour cream, onion, carrot and pepper, mixing well. Fold in broccoli.
Place in a lightly greased 2-quart casserole dish. Combine stuffing and cheese; stir in melted butter and sprinkle over casserole.
Bake at 350 degrees for 35 to 40 minutes or until heated through. Makes 8-10 servings.
STRAWBERRY COBBLER
1 (21-ounce) can of strawberry pie filling
1 (9-inch) pie crust (ready-made or one of your own homemade
Cobbler topping:
1 cup sugar
1 cup flour
2 teaspoons baking powder
1 egg
2 tablespoons butter or margarine
Pinch of salt
Mix all topping ingredients together and sprinkle evenly on top of strawberry pie filling in a pie crust-lined pie pan. Bake in a 350-degree oven for 35 minutes or until topping is golden and pie crust is baked.
Note: If you prefer, you may use any kind of canned fruit pie filling with this recipe. Makes 6-8 servings.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
