Cheddar Corn Casserole

Creamy and savory-sweet, this casserole pairs with turkey and ham alike. Try the different stir-ins and toppings to make it your own – your family will love it lots of ways.

Ingredients

3 cups shredded Cheddar cheese, about 12 oz.

2 Tbsps. all-purpose flour

½ tsp. black pepper

¾ cup milk

4 oz. cream cheese, softened

⅔ cup sliced green onions, divided

1 tsp. hot sauce

4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained

1½ cups croutons [or crackers], finely crushed (about 3/4 cup), optional topping

4 slices bacon, cooked and crumbled, optional topping

½ cup diced red bell pepper, optional topping

Directions

1. Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside.
2. Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9x13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes.
3. Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, as desired. Bake 5 minutes longer.

TIPS:

-To soften cream cheese, microwave 30 seconds on HIGH.

-Try serving with a variety of toppings for a fun make-it-your-way dinner, like taco night. Prepare Cheddar Corn Casserole as the recipe directs, then serve with toppings such as bacon, chopped cooked chicken, taco meat, chopped ham, sliced grilled steak, shredded lettuce, sliced green onions, diced tomatoes, diced red bell pepper, crushed tortilla chips, sour cream, sliced jalapenos, hot sauce or taco sauce,

VARIATIONS: Prepare recipe as directed, except:

-For CHEDDAR CORN & HAM CASSEROLE, add 2 cups leftover chopped cooked ham with corn in Step 2.

-For CHEDDAR CORN & GREEN CHILIES CASSEROLE, add 1 can (4 oz.) fire-roasted diced green chilies, drained, with corn in Step 2.

-For CHEDDAR CORN CASSEROLE FOR 6, reduce all ingredients by half and bake in an 8x8-inch baking dish.

Turkey Tetrazzini

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• INGREDIENTS

  • 1tablespoon butter
  • 1⁄2cup finely chopped onion
  • 1⁄3cup finely chopped celery
  • 1⁄2teaspoon ground pepper
  • 1⁄2teaspoon salt
  • 3⁄4cup frozen peas
  • 3⁄4cup carrot (I use the pre-cut matchstick carrots)
  • 8ounces sliced mushrooms (optional)
  • 1⁄2cup white wine (or sherry)
  1⁄2cup flour
• 4cups chicken broth (or turkey broth)
• 1cup parmesan cheese (divided)
• 4ounces light cream cheese (low fat)
• 1(8 ounce) package thin spaghetti (cooked)
• 2cups turkey meat, cooked and shredded (or chicken)
• 1⁄2cup breadcrumbs (I use panko)

DIRECTIONS

1. Preheat oven to 350.
2. Melt butter in saute pan.
3. Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
4. Saute until vegetables are tender.
5. Add flour and stir until vegetables are coated.
6. Add wine, and stir quickly until flour is absorbed.
7. Gradually add broth, stirring constantly.
8. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
9. Remove from heat.
10. Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
11. Add the peas, turkey and pasta.
12. Stir until blended.
13. Coat a casserole with non-stick spray and transfer mixture to the casserole.
14. Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
15. Sprinkle mixture evenly over the top of the casserole.
16. Bake at 350 for 30 minutes until lightly browned.
17. Let rest for 15 minutes before serving.

Sweet Potatoes and Bacon

Make Ahead: Pop this sweet potato mixture into your slow cooker on Thanksgiving morning. It will be ready to serve as soon as everyone sits down to dinner.

Ingredients

4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices

1/2 cup frozen orange juice concentrate, thawed

4 tablespoons butter, melted

3 tablespoons light brown sugar

2 teaspoons kosher salt

2 teaspoons chopped fresh rosemary

2 teaspoons cornstarch

1 tablespoon cold water

1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped

1 tablespoon orange zest

2 garlic cloves, minced

3 cooked bacon slices, crumbled

Preparation

1. Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.

2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.

3. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.

4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.

MAKE_AHEAD TIP

This sweet-and-salty side could not be easier to prep on Thanksgiving morning. Best part? It's made in the slow cooker, so you're saving valuable stovetop space.

Pumpkin Cheesecake

INGREDIENTSNutrition

SERVINGS 8UNITS US

• 1 1⁄2cups graham cracker crumbs
• 5tablespoons butter, melted
• 1cup sugar, plus
• 1tablespoon sugar
• 3(8 ounce) packages cream cheese
• 1teaspoon vanilla
• 1cup canned pumpkin
• 3eggs
• 1⁄2teaspoon cinnamon
• 1⁄4teaspoon nutmeg
• 1⁄4teaspoon allspice
• whipped cream

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.

1. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
2. You don't want the crust to form all of the way up the back of each slice of cheesecake.
3. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
5. Mix with an electric mixer until smooth.
6. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
7. Pour the filling into the pan.
8. Bake for 60-70 minutes.
9. The top will turn a bit darker at this point.
10. Remove from the oven and allow the cheesecake to cool.
11. When the cheesecake has come to room temperature, put it into the refrigerator.
12. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
13. Serve with a generous portion of whipped cream on top.

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Spinach Artichoke Dip

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INGREDIENTSNutrition

SERVINGS15YIELD4 1/2 cupsUNITSUS

• 2cups parmesan cheese
• 1(10 ounce) box frozen chopped spinach, thawed
• 1(14 ounce) can artichoke hearts, drained and chopped
• 2⁄3cup sour cream
• 1cup cream cheese
• 1⁄3cup mayonnaise
• 2teaspoons garlic, minced

DIRECTIONS

1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.

Zucchini Cake

Ingredients

• 2 cups shredded zucchini

• 2 cups sugar

• 1 cup canola oil

• 4 eggs

• 2-1/2 cups all-purpose flour

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup chopped walnuts or pecans, optional

• FROSTING:

• 1 package (3 ounces) cream cheese, softened

• 1/4 cup butter, softened

• 1 tablespoon 2% milk

• 1 teaspoon vanilla extract

• 2 cups confectioners' sugar

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Nutritional Facts

1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Directions

1. In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
3. For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.Yield: 20-24 servings.

Squash Casserole

Ingredients
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
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Fast. Easy. Delicious. Made in 30 minutes or less.


Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.