Honey Baked Ham, let me wipe up my drool here, is obviously the main dish, but what to pair with it?
I did a little digging around the internet and found that a lot of people pair macaroni and cheese, only, I wanted something a bit different. I found just what I was looking for with this Two-cheese squash casserole. This is essentially mac & cheese but with squash, if you want to think about it simply.
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350° for 35 to 40 minutes or until set.
- 2 pounds baby carrots
- 4 Tablespoons butter, cut into tablespoon chunks
- 1/2 C brown sugar (plus a little extra)
- Spray slow cooker with non-stick cooking spray
- Place in carrots
- Top with butter and sugar (don’t stir it yet)
- Cook on High for about 4-5 hours (or low for 8-9 hours)
- After about 2 hours give the carrots a good stir. Stir again after another hour and every hour until done
- Take cooked carrots out of slow cooker and sprinkle a little extra sugar onto carrots while they are still hot
Seriously, they were the best glazed carrots and will be the recipe I use from now on.
- 4 (14 ounce) cans cut green beans
- ½ cup chopped onion
- 2 beef bouillon cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4-5 slices bacon, cut into small pieces
- Pour 2 cans drained and 2 can undrained green beans in bottom of crock pot.
- Add chopped onion, bouillon cubes, pepper, garlic powder and cut up bacon. Stir to combine.
- Cover tightly and cook on Low for 4-6 hours.
I might make these with dinner tonight (I’m practically drooling after writing this post). I’d love to add more side dishes to my recipe box, what are some of your go-to’s?