Thanksgiving Dinner Recipes: Corn Bread Dressing Thanksgiving Casserole Recipe

What You Need:

1 3/4 C cornmeal
3 1/4 tbsp. flour
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt, divided
2 tsp. sugar
6 large eggs
1 3/4 C buttermilk
1 1/4 tbsp. bacon drippings
3 1/4 tbsp. butter
1 small yellow onion, chopped
2 1/2 tsp. garlic, minced
1 celery stalk, diced fine
1 (8 oz.) pkg. herb seasoned stuffing mix
1 (10 ounce) can corn nibblers, drained well
1 1/4 C cooked bacon, crumbled
2 (14 oz.) cans chicken broth
1/4 tsp. pepper
1/4 C Parmesan cheese, grated

How to Make It:

Place the cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and the sugar into a large mixing bowl.
Toss to combine well.
Break in 2 eggs and pour in the buttermilk.
Whisk until the mixture is just moistened through.
Set the oven temperature to 425 degrees and allow preheating.
Reheat the bacon drippings to very hot.
Pour the hot drippings into the cornmeal mixture and quickly mix in thoroughly.
Place the cornmeal mixture into a cake pan.
Bake 20 minutes or until a nice golden brown.
Reduce the oven temperature to 350 degrees.
Melt the butter in a skillet over medium heat.
Add the onion, garlic and celery and cook for 4 minutes or until tender.
Break the remaining 4 eggs into a large mixing bowl and slightly beat with a fork.
Break the cornbread up into the eggs.
Add the onion mixture, stuffing mix, broth, corn and crumbled bacon.
Mix with a wooden spoon until just combined.
Add the remaining salt and pepper and stir to incorporate.
Butter a large rectangular baking dish on the bottom and sides.
Spread the mixture into the prepared pan.
Sprinkle the Parmesan cheese over the top of the casserole.
Bake 55 minutes or a golden brown.

This Thanksgiving Casserole Recipe Serves 12

This recipe makes more than one rectangular pan can hold.  Place the extra in a 9 in. casserole dish and bake at the same temperature for 40 minutes. 
Freeze the extra to use for another meal. To cook thaw and bake as you normally would.  Add some leftover turkey to the frozen casserole after it has thawed to make a great leftover turkey casserole.

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Thanksgiving Dinner Recipes: Cheesy Rice and Egg Thanksgiving Casserole Recipe

What You Need:

6 C white rice, cooked
6 hard-boiled eggs, sliced
4 C Cheddar cheese, shredded
4 C white sauce

How to Make It:

Spray a casserole dish well with a non stick cooking spray on the bottom and up the sides.
Set the oven temperature to 350 degrees and allow preheating.
Start by layering 3 C of the cooked rice in the bottom of the prepared casserole dish.
Next layer 3 of the sliced boiled eggs.
Sprinkle in 2 C of the shredded cheese.
Pour 2 C of the white sauce over the top.
Add a second layer in the same order as the first ending with the white sauce.
Bake 45 minutes or until the cheese has completely melted.

This Thanksgiving Casserole Recipe Serves 8

Any type of cheese will work with this casserole.  Instant rice is much faster than long grain rice but both work well when making this dish. 

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Thanksgiving Dinner Recipes: Candied Yam Thanksgiving Dessert Casserole

What You Need:

2 (16 oz.) cans yams, drained well
2 eggs
1/2 C dark brown sugar, firmly packed and divided
1/3 C butter, melted and divided
1 tsp. salt
1/2 C pecan halves

How to Make It:

Place the drained yams into a large mixing bowl and mash well with a potato masher or fork.
Break the eggs into the mashed yams.
Add 1/4 C of the brown sugar, 2 tbsp. of the melted butter and the salt to the mixture.
Use an electric mixer on medium speed and beat the ingredients together well.
Set the oven temperature on 350 degrees and allow the oven to preheat.
Spray a 1 qt. casserole dish with a non stick cooking spray.
Place the yam mixture into the prepared casserole dish.
Lay the pecan halves over the top of the yam mixture to completely cover the top.
Sprinkle the remaining brown sugar over the top of the pecan halves.
Drizzle the remaining butter over the top.
Bake 25 minutes.

This Thanksgiving Dessert Casserole Recipe Serves 6

4 fresh yams can be substituted for the canned yams. Peel, quarter and boil them in water until fork tender before mashing.  This dessert also tastes good with mini marshmallows place over the top of the pecans instead of the sugar and butter.  Watch baking time so the marshmallows do not burn.  If they become to brown cover with foil and continue baking.

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Thanksgiving Dinner Recipes: Cranapple Thanksgiving Dessert Casserole Recipe

What You Need:

3 C fresh apples, peeled and diced
2 C fresh cranberries
1 C sugar
1/2 C brown sugar
1/4 tsp. Salt
1/3 C pecans, chopped
1/2 C butter, melted

How to Make It:

Place the apples and cranberries into a mixing bowl
Sprinkle the sugar over the fruit and toss to cover well.
Set the oven temperature to 325 degrees and allow preheating.
Spray a rectangular casserole dish with a non stick cooking spray well.
Spread the fruit mixture into the prepared dish.
In a separate bowl place the brown sugar and salt.
Add the pecans to the brown sugar mixture and toss to combine all the ingredients together.
Pour in the melted butter and with a rubber spatula stir from the bottom up until well coated with the butter.
Spread the pecan mixture over the top of the casserole.
Bake 55 minutes or until a light golden brown on top.

This Thanksgiving Dessert Casserole Recipe Serves 8

If you don’t like or can’t eat pecans use rolled oats instead.  Spice it up a little by adding a 1/4 tsp. of cinnamon to the brown sugar mixture before adding the pecans or oats. 

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Thanksgiving Dinner Recipes: Oven Style Blueberry Blintz Thanksgiving Casserole Recipe

What You Need:

1 (2 lb.) container ricotta cheese
1 (8 oz.) pkg. cream cheese, room temperature
4 eggs, divided
1/4 tsp. salt
1 1/4 C sugar, divided
1 1/2 tsp. vanilla extract, divided
Juice from 1 lemon
1 C butter, melted
1/4 C milk
3 tsp. baking powder
1 C flour
1 tsp. cinnamon
1 (20 oz.) can blueberry pie filling
1/2 tsp. lemon peel, grated

How to Make It:

Set the oven temperature to 300 degrees and allow the oven to preheat.
Place the ricotta cheese and the cream cheese in a large mixing bowl.
Add 2 eggs to the cheese mixture
Sprinkle in the salt and 1/4 C of the sugar.
Pour in 1/2 tsp. of vanilla extract and the lemon juice.
Blend all the ingredients together with an electric mixer on medium speed.
In a separate mixing bowl place the melted butter and milk together.
Add in the baking powder, 1/2 C sugar, and the flour.
Place the remaining eggs and remaining vanilla extract into the bowl.
Use the mixer and blend the ingredients together well on low speed.
Spray a long baking pan with a non stick cooking spray.
Place 1/2 of the flour mixture into the prepared pan.
Spread all of the cheese mixture over the top of the flour mixture.
Pour the remaining flour mixture over the top of the cheese mixture being careful that
the 2 mixture don’t mix together.
Place the remaining sugar and cinnamon in a small bowl and toss to combine well.
Sprinkle the sugar mixture over the top of the casserole evenly.
Bake 50 minutes.
Place the pie filling and lemon peel in a microwave safe dish and stir together.
Place in the microwave 15 seconds, stir and microwave 10 seconds longer.
Pour the blueberry mixture over the top of the casserole before serving.

This Thanksgiving Casserole Recipe Serves 8

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Thanksgiving Recipes: Not Your Ordinary Thanksgiving Bread Pudding Recipe

What You Need:

1/2 C butter, melted
1 (8 oz.) container sour cream
1 (15 1/4 oz.) can whole kernel corn, drained well
1 (14 3/4 oz.) can cream style corn
2 eggs
1 (8 1/2 oz.) pkg. corn muffin mix
1/4 tsp. paprika

How to Make It:

Place the melted butter into a mixing bowl.
Add the sour cream and both cans of corn.
Break the eggs into the mixture and stir until all the ingredients are incorporated together well.
Fold in the corn muffin mix only stirring until the muffin mix is just blended through.
Set the oven temperature to 350 degrees and allow the oven to preheat.
Grease a 3 qt. casserole dish with a non stick cooking spray.
Pour the corn mixture into the prepared casserole.
Sprinkle the top with the paprika.
Bake 40 minutes or until a knife inserted in the center comes out clean.

This Thanksgiving Recipe Serves 12

This is not the traditional bread pudding but it tastes just as good.  This dish is best served straight from the oven.

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Thanksgiving Dinner Recipes: Hearty Mushroom Noodle Thanksgiving Casserole Recipe

What You Need:

1/2 C milk
1 (10 3/4oz.) can cream of mushroom soup
1/2 tsp. pepper
1/4 C Parmesan cheese
1 C frozen mixed vegetables
2 C egg noodles, cooked and drained
1 (4 oz.) pkg. Cheddar cheese, shredded

How to Make It:

Pour the milk in to a large mixing bowl.
Stir in the soup using a rubber spatula.
Sprinkle in the pepper and Parmesan cheese.
Add the vegetables and stir well to incorporate.
Carefully fold the noodles into the mixture.
Set the oven temperature to 400 degrees and allow the oven to preheat.
Spread the mixture into a 2 qt. casserole dish.
Bake in the preheated oven for 22 minutes.
Sprinkle the cheese on top and continue baking 5 more minutes or until the cheese has melted.

This Thanksgiving Dinner Recipe Serves 4

To add a little crunch to this casserole cover the top with fried onions before baking.  If you don’t like egg noodles any type of pasta will work to make this dish something special.

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Thanksgiving Dinner Recipes: Herb and Celery Stuffing Thanksgiving Casserole Recipe

What You Need:

1 C frozen cut green beans
1/2 C instant brown rice, uncooked
3 tbsp. butter
1 3/4 C water
1 (14 oz.) pkg. herb seasoned stuffing mix
1/2 C sweet dried cranberries
2 green onions, sliced thin
1 (10 3/ 4oz.) can cream of celery soup

How to Make It:

Place the green beans and rice in a large saucepan.
Add the butter and water into the pan.
Place the pan over high heat and bring the water to a rapid boil.
Once boiling add the stuffing mix. 
Stir in the cranberries and onions.
Carefully add the soup to the pan and mix all the ingredients together well. 
Set the oven temperature to 375 degrees and allow the oven to heat up.
Spray a square baking pan with a non stick cooking spray.
Spread the stuffing mixture into the pan.
Cover the pan with a piece of aluminum foil that has been sprayed with the cooking spray being sure the sprayed side is down over the casserole.
Bake 25 minutes.
Remove foil and continue baking 15 minutes or until the casserole begins to bubble around the edges and the top is a golden brown.

This Thanksgiving Casserole Recipe Serves 4

Cream of chicken soup also works well in this recipe.  If you are not partial to brown rice, white rice works just as well.

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Thanksgiving Dinner Recipes: Baked Hominy and Corn Thanksgiving Casserole Recipe

What You Need:

6 C water
2 (8 oz.) pkgs. Red beans and rice mix
2 tbsp. butter
1/4 tsp. cayenne pepper
1 (29 oz.) can hominy, drained and rinsed
1 (12 oz.) jar pickled jalapeno peppers, drained and chopped
1 (15 oz.) can corn, drained
1 (4 oz.) pkg. Cheddar cheese, shredded
1 C corn chips, crushed

How to Make It:

Place the water in a Dutch oven over high heat.
Stir in the red beans and rice, butter and cayenne pepper.
Bring the mixture to a steady boil.
Reduce the heat to low, cover and allow mixture to simmer 20 minutes, stirring occasionally.
The beans and rice should be tender and the liquid should be absorbed.
Spray a 3 qt. casserole dish with a non stick cooking spray on the bottom and up the sides.
Set the oven temperature to 350 and allow the oven to heat.
Spread the rice mixture into the prepared casserole dish.
Layer the hominy on top of the rice.
Layer on the chopped peppers and then layer the corn over the top. 
Bake 30 minutes.
Sprinkle the top with the cheese and return to the oven for 5 minutes.
Sprinkle on the corn chips and continue baking 5 more minutes.
Allow the casserole to stand 10 minutes before serving.

This Thanksgiving Casserole Recipe Serves 8

This casserole can be a little spicy for some.  Tame it down by using regular pepper instead of cayenne pepper and leaving out the jalapeno peppers.

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Thanksgiving Dinner Recipes: Spanish Rice and Tomato Thanksgiving Casserole Recipe

What You Need:

4 tbsp. butter
2 (6.8 oz.) pkgs. Spanish rice and vermicelli mix
4 C water
1 (14.5 oz.) can diced tomatoes, untrained
1 (10 oz.) can diced tomatoes with green chilies, untrained
1 (11 oz.) can whole kernel corn, drained well
1/2 C sour cream
1 (4 oz.) pkg. Mexican cheese, shredded and divided

How to Make It:

Place the butter in a large skillet over medium heat.
Heat until the butter is completely melted.
Stir in the rice and vermicelli mix and sauté 4 minutes or until golden brown.
Carefully add the water.
Stir in both cans of tomatoes and the seasoning packets that come with the rice.
Set the heat to medium high and bring the mixture to a steady boil.
Reduce the heat to low, cover the skillet and continue cooking 18 minutes or until the rice is tender.
Place the corn in a mixing bowl.
Add the sour cream and half of the cheese blend.
Mix with a rubber spatula from the bottom up to insure all the ingredients are combined together well.
Stir the rice mixture into the corn mixture.
Spray a 3 qt. casserole dish with a non stick cooking spray.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Spread the mixture into the prepared casserole dish.
Spread the remaining shredded cheese over the top of the casserole.
Bake 20 minutes making sure the casserole is heated through.

This Thanksgiving Casserole Recipe Serves 8

Any leftover can be used to make a great turkey casserole the next day.  Just dice up the turkey and stir it into the leftover casserole, cover and heat in a 350 degree oven until hot.

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