Just Like Mom Used to Make

Thanksgiving side-dishes so good, they'll simply steal the show

Mom's Green Bean Casserole


4 cans french-cut green beans

2 cans white corn, or shoepeg corn

2 can cream of celery soup

2 large cans french-fried onions

Milk to stir

2 cup shredded cheddar

2 eggs, beaten

1 box of Cheez-itz crackers, crushed

1 stick, butter


  1. Mix ingredients a large bowl, one mixed, transfer to 9x13 casserole dish.
  2. Added crushed up Cheez-its over top and drizzle with melted butter.
  3. Bake at 350 degrees for 35 minutes till it’s bubbling


Meme's Mashed Potatoes


5 pounds baking potatoes

8 ounces cream cheese

1 cup sour cream

2 teaspoons onion salt

1 teaspoon salt

1/4 teaspoon pepper

1 stick of butter


  1. Cook peeled potatoes in boiling water until they are slide-off-the-fork soft
  2. Run cooked potatoes through potato ricer, to smooth 
  3. Add remaining ingredients, with half the butter to potatoes, and fold
  4. Place in 9x13 casserole dish
  5. Slice remaining butter into pads and place on top of potatoes before baking
  6. Bake at 350 degrees for 35 minutes

Granny's Dressing


3 recipes cornbread in 9x13, prepared in advance

Pepperidge Farm seasoned cornbread mix 

Stalk of celery, chopped

2 Green peppers, chopped

2 white onions, chopped

4-5 tsp Poultry seasoning (with spices)

1 tsp sage

1 tbsp salt

1/2 tsp pepper

4 cups veggie broth (might use less)

4 eggs, beaten


  1. Make and later crumble cornbread
  2. Sauté veggies; Add poultry seasoning, salt and pepper to sautéed veg
  3. In a large bowl put crumbled cornbread, add sautéed veg.
  4. Add 1 cup veg stock and beaten eggs, over cornbread/veg mix (add more veg stock as needed)
  5. Put in 9 x 13 casserole dish and bake
  6. Bake at 350 degrees for 30-40 minutes

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