Diva Tasting: More Holiday Sides in a 9×13…

Holiday Sides in a 9X13 Casserole

Broccoli Casserole


4 Heads Fresh Broccoli, Chopped

3 Cups Shredded Cheddar Cheese

1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup

2 Teaspoons Kosher Salt

2 Teaspoons Ground Black Pepper

6 Tablespoons Butter Melted; Divided

1 Can Onion Rings


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.

Step 3 In a saucepan over medium heat, mix the cheese, cream of mushroom soup, half the melted butter, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9×13 inch baking dish.

Step 4 In a separate saucepan, melt the butter over medium heat. Mix in the onion rings, and sprinkle over the broccoli mixture.

Step 5 Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Squash Casserole


6 Cups Sliced Yellow Squash Chopped

½ Cup Chopped Onion

35 Buttery Round Crackers, Crushed

2 Cup Shredded Cheddar Cheese

2 Eggs, Beaten

1 Cup Half n Half

¼ Cup Butter, Melted

1 Teaspoon Kosher Salt

Ground Black Pepper To Taste

3 Tablespoons Butter


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

Step 3 In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Step 4 Bake in preheated oven for 25 minutes, or until lightly browned.

Green Bean Casserole


For The Onions:

2 Tablespoons Butter

2 Large Yellow Onions, Thinly Sliced Lengthwise

Kosher Salt And Ground Black Pepper To Taste

1 Tablespoon Sherry Vinegar

For The White Sauce:

2 Tablespoons Butter

3 Tablespoons All-Purpose Flour

3 Cups Half n Half

1 Pinch Ground Nutmeg

1 Pinch Cayenne Pepper To Taste

¼ Teaspoon Ground Thyme

For The Topping:

2 Tablespoons Melted Butter

1 Cup Panko Bread Crumbs

3 Cans Cut Green Beans, Trimmed

5 Ounces Shredded Gruyere Cheese, Divided

½ Cup Shredded Colby Jack Cheese

½ Cup Grated Parmesan Cheese


Step 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch casserole dish.

Step 2 Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.

Step 3 In the same skillet, melt 2 more tablespoons butter. Whisk in flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in half n half, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.

Step 4 Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.

Step 5 Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and heated through, 3 to 4 minutes. Drain very well.

Step 6 Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere and Jack cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, Jack, and Parmesan cheese.

Step 7 Bake in the preheated oven until hot. Serves 10

Cornbread Dressing


1 Pound Mild Sausage

1 (16 Ounce) Package Dry Corn Bread Mix

3 Tablespoons Butter

½ Cup Diced Celery

1 Small Onion Chopped

2 Eggs, Beaten

3 Cups Chicken Stock

2 Tablespoons Dried Sage

Salt And Pepper To Taste


Step 1 Prepare the dry corn bread mix according to package directions. Cool and crumble.

Step 2 Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish.

Step 3 In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. Add Sausage and brown until crumbled.

Step 4 In a large bowl, combine the celery, onions, Sausage, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.

Step 5 Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.


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