Holiday Casserole Vegetable Side Dishes

Here are three recipes for holiday casseroles to use as side dishes. Try corn pudding, broccoli casserole, or zucchini and carrot casserole.

Zucchini Casserole

Ingredients

2 pounds zucchini, sliced

1 cup shredded carrots

¼ cup onions, chopped

1 cup sour cream

1 stick of butter (melted)

1 box of Stove Top stuffing, chicken flavor

1 can cream of chicken soup

Directions

Cook the zucchini and onions in boiling water for five minutes and drain. In a large bowl combine the soup, sour cream. Stir in the carrots. Fold in the zucchini and onions.

In another mixing bowl combine the melted butter and the stuffing mix. Spread one half of the stuffing mix in the bottom of a baking dish. Top the stuffing mix with the zucchini and carrot mixture, and top with the remaining stuffing mixture.

Bake at 350 degrees for 30 minutes.

Broccoli Casserole

Ingredients

1 ½ pounds fresh broccoli, or 20 ounces of frozen broccoli cuts, cooked and drained

1 small can french fried onions

1 can of condensed cream of broccoli soup

½ cup milk

1 tsp soy sauce

Dash of pepper

Directions

In a 1 ½ quart shallow baking dish combine the soup, milk, soy sauce and pepper. Add in the cooked broccoli and one half of the onions. Bake in oven at 350 degrees for 25 minutes or until hot. Remove from oven and stir the mixture. Top with remaining onions and return to the oven for five minutes. Serves six

Corn Pudding

Ingredients

3 tbs flour

4 tbs sugar, or use less if desired

½ tsp salt

3 eggs

1 cup milk

1 can cream style corn

2 tbs butter

Directions

Preheat oven to 325 degrees.

Combine flour, sugar and salt thoroughly in mixing bowl. Beat eggs. Add milk to beaten eggs and stir. Add this mixture to the flour mixture. Add the corn and stir. Melt the butter and add.

Pour mixture into a greased 1 ½ quart casserole dish. Bake for one hour.

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