Vegetables in Different Ways

Tired of plain vegetables? Here are some tried-and-true vegetable side dishes that your family will love!

SQUASH CASSEROLE
serves 4-6

2 cups yellow squash, chopped, boiled and drained very well
¼ cup Cheddar cheese, grated
½ cup cracker crumbs, crushed
2 eggs, lightly beaten
1 teaspoon sea salt
2 tablespoons milk
1 tablespoon sugar
2 tablespoons butter, melted
1 tablespoon onion, grated
black pepper
Mix all ingredients together and pour into a baking dish.
Bake at 400 degrees until set.

CORN CASSEROLE
serves 4-6

1 can whole kernel corn, drained
1 can cream corn
3 eggs
4 tablespoons flour
pinch of sea salt
1 tablespoon sugar
1 stick butter, melted
1 teaspoon dried onion or about ¼ cup minced fresh onion
Mix all ingredients together and pour into greased baking dish.
Bake at 350 degrees for about 35 minutes or until set.

ZUCCHINI FRITTERS
makes 10 fritters

I had no use for zucchini until I tasted these. They are fabulous!
2 medium zucchini (about 3/4 pound)
2 tablespoons red onion, grated
2 eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
½ to 1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
unsalted butter and olive oil
Preheat the oven to 300 degrees.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs.
Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) skillet over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan.
Cook the pancakes about 2 minutes on each side, until browned.
Place the pancakes on a sheet pan and keep warm in the oven.
Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used.
The pancakes can stay warm in the oven for up to 30 minutes.
Serve hot.

BROCCOLI SALAD
serves 6

3 large broccoli crowns, chopped
12 strips of bacon, fried and crumbled, optional
3/4 cup red onion, chopped
3/4 cup sunflower seeds, optional
2 cups Cheddar, cubed
1 cup mayonnaise
1 cup sour cream
4 tablespoons apple cider vinegar
1 tablespoon sugar
Put broccoli, bacon, onion, sunflower seeds, and Cheddar into a large bowl.
Stir mayonnaise, sour cream, vinegar, and sugar together in a measuring cup to make the dressing.
Pour over salad and stir to coat.
Refrigerate for an hour before serving.
 

LOADED CAULIFLOWER
Serves 8

1 head cauliflower, you can also use frozen
16 ounces Cheddar cheese (shredded)
8 ounces cream cheese
6 tablespoons cream
1 green onion (chopped)
1 pound bacon, if using
1/2 tablespoon garlic, minced
Cut up the cauliflower and steam until done but not mushy. Drain.
Spray a 9×13 baking dish with cooking spray, then combine all of the ingredients (except half of the shredded cheese) and pour into the dish.
Top with remaining half of shredded cheese and bake at 400 for 25 minutes or until brown and bubbly. Enjoy!