Recipe Swap: Thanksgiving Casseroles

Looking for a new recipe to spice up your Thanksgiving Day table? Patch readers across the Merrimack Valley have shared their tried and true holiday recipes.

Here are some ideas for casseroles. 

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Hamburger Corn Casserole

Provided by Mary Khederian, Westford Patch blogger

Ingredients 

1 Package of Broad Egg Noodles, cooked, drained

1-2lbs Ground Beef

1 Onion Chopped

1 Can Cream of Mushroom Soup (undiluted)

1 Can Cream of Chicken Soup (undiluted)

1 Can Corn (drained)

1 Cup Sour Cream

2 T Butter Melted

½ Cup of Seasoned Breadcrumbs

Directions:

In large saute pan sauté the onions and the ground beef till no longer pink. Add the soups, the corn and sour cream. Heat through. Add the cooked noodles and turn out into a casserole dish. Melt the butter and add the bread crumbs and place on top of casserole. Bake 350 for 40 mins or till golden brown. Nothing is easier and tastier and faster than this recipe.

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Sweet Potato Casserole

Provided by Maria Pesantes, Tewksbury Patch reader

 Ingredients

3  Cups of mashed sweet potato (about 6 potatos)

3/4  Stick of margarine

1  Cup of evaporated milk

1 1/4 - Cup of sugar

2  Eggs

1 1/2 - Teaspoon cinnamon

1 1/2 - Teaspoon nutmeg

1  Teaspoon of vanilla

 Mix well and bake at 425 degrees at 15 minutes.

1  Cup of crushed cornflakes

1/2 - cup of walnuts

3/4 - cup of brown sugar

3/4 - stick of margarine

Mix and spread over casserole and bake for 15 minutes more.

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Sweet Potato Casserole

Adapted from Cooking Light Five Star Recipes by North Reading columnist Julia Whitney Robarts

Serves 8

Ingredients

2 egg whites, lightly beaten

3 cups mashed cooked sweet potato

1/3 cup firmly packed brown sugar

1/3 cup nonfat milk

2 T. light margarine, melted

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup firmly packed brown sugar

1/4 cup all-purpose flour

2 tablespoons chilled butter

1/3 cup chopped pecans

Directions

Preheat oven to 350 degrees

Combine first 7 ingredients in a bowl, and mix well by hand. Spoon mixture into an 8-inch square baking dish coated with cooking spray.

Combine 1/2 cup brown sugar and flour in a bowl, and cut in the 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture is crumbly. Stir in pecans, and sprinkle entire mixture over sweet potato mixture.

Bake at 350 degrees for 30 minutes

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Zucchini Casserole 

Provided by Bill, North Reading Patch reader

Ingredients 

4 oz. Pepperidge Farm Herb Stuffing Mix

1/3 c. butter, melted

4 c. cubed (3/4 inch) zucchini

2 carrots, grated/julienned 1 sm. onion, chopped

1 can cream of chicken soup

1/2 c. sour cream

Directions 

Heat oven to 350°. In a small bowl combine stuffing and butter.

In a separate bowl combine zucchini, carrots, onion, soup (as is) and sour cream.

Mix 1/2 of the stuffing mixture in with the zucchini mixture.

Spread into a 9 x 12 greased casserole dish. Sprinkle with the remaining stuffing mixture.

Cover dish with foil. Bake for 60 minutes.

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Broccoli Casserole

Provided by Julie Hickey, Chelmsford Patch

Ingredients

2 1/2 - 3 lbs fresh broccoli crowns  about 5-6 heads

1 cup of sour cream

1 can cream of broccoli soup

2 eggs

3 cups of white cheddar cheese, shredded

1 1/2 cups of Pepperidge Farm Herb Seasoned Stuffing

Directions

Steam the fresh broccoli: You can use frozen broccoli, but I find it watery so I use fresh. If you use frozen, thaw it first and let it drain well. If using fresh broccoli, trim and separate the broccoli crowns.

Put the broccoli in a microwaveable dish. Depending on the size of your dish and the size of your microwave, you may have to do the steaming in 2 batches.  

Rinse, drain and microwave broccoli on high for 4 minutes.

Mix up the broccoli and microwave for 3 minutes more. You want the broccoli just tender, careful not to overcook. Remember the broccoli will continue to steam even after the microwave shuts off, so check the broccoli and if it is tender, remove from microwave and remove the cover so the broccoli stops cooking.

In a small bowl, mix together the sour cream, soup and eggs.

In a microwaveable baking dish approximately 9x13, layer half of the broccoli, then half of the soup mixture and 1 1/2  cups of cheese. Then repeat with the rest of the broccoli, soup mixture and cheese.

Top the dish with the Pepperidge Farm Herb Seasoned Stuffing. Cover and microwave for 10 minutes.