I know that turkey and stuffing are the makings of Thanksgiving, but my favorite part has always been the casseroles. As a kid (and adult), casseroles are rare occurrences throughout the year, so they are part of what makes Thanksgiving so special. I have been in charge of making the broccoli casserole for the last several years and it’s one of my favorite dishes to indulge in every Thanksgiving. I mean, what’s not to love? Velveeta and butter Ritz crackers, melted over some broccoli. I don’t understand how you couldn’t love it. This corn casserole is also something else and has worked its way onto our Thanksgiving table for the last several years.
Keep in mind, these recipes count as our “vegetables” this Thanksgiving. The only thing that looks mildly like a vegetable by the time it made it to the table was the kale, which is why Will purposely made it. Somehow the corn and broccoli didn’t count 😉
Corn Casserole (from Edye Jordan)
1 8 1/2 oz box of Jiffy corn bread mix
1 17 oz. can of cream style corn (undrained)
1 17 oz. whole kernel sweet corn (undrained)
2 eggs, beaten
8 oz. sour cream
1/2 cup melted butter
Add sugar, to taste, depending on sweetness of corn
Preheat oven to 350 degrees and grease a 9×13 casserole dish. Add all of the ingredients except the eggs. Beat the eggs and then add to the other ingredients. Stir well and pour into casserole dish. Bake for approximately 45 minutes, or until golden brown.
Preheat the oven to 350 degrees. Begin to steam to the broccoli. While broccoli is steaming, cube the cheese and mix with cream of mushroom soup. Once broccoli is ready, place in a bowl and chop (we chopped with a pastry chopper and that’s the best chopping has ever worked-I highly recommend it! Food choppers work well too). Pour mushroom and cheese mixture over broccoli and stir gently. Pour into greased casserole dish. Crush the crackers. Melt the butter and mix with the crackers. Sprinkle over the top of the broccoli mixture. Bake in the oven for 20-30 minutes.
2 tbsp olive oil
1 tsp minced garlic
1 medium tomato
2 oz. feta cheese
Salt and pepper, to taste
In a large skillet, cook the garlic in olive oil over medium heat. While the garlic is cooking, dice the tomato (or open the can). Add the tomato to the skillet and cook for 3-5 minutes. While the tomato is cooking, remove the stems from the kale, cut or tear the leaves into chunks and rinse well under cool water. Add the kale to the skillet (it’s preferable if the kale is still wet because it helps to steam it) and cook until wilted, about 5 minutes. Season with S&P, crumble feta over top, and serve!
Original Recipe: Budget Bytes: Kale with Tomato and Feta