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Cooking from Scratch - Side dish recipes!

Add your tried and true favorites!

by on Dec. 8, 2008 at 1:15 PM
Replies (11-14):
michiganmom116
by Group Owner on May. 13, 2012 at 4:46 PM

Cheesy hash browns

  • 2 lb. frozen diced hash browns (let thaw)
  • 1 c. chopped onion
  • 1 can cream of chicken soup
  • 1 stick butter, melted
  • 16 oz. sour cream
  • 8 oz. shredded cheddar cheeese
  • crushed potato chips (BBQ are GREAT on this)

Combine all ingredients but chips.  Spread into a greased 9 x 13 baking dish.  Sprinkle with crushed chips and bake at 350° for one hour.

michiganmom116
by Group Owner on May. 13, 2012 at 4:46 PM

This is a fabulous and easy side dish to throw together in a minute and bake alongside the main entree!

Creamy Baked Rice

  • 3/4 c. uncooked white rice
  • 14 oz. can chicken broth
  • 10 oz. can cream of mushroom soup
  • 4 oz. can mushroom pieces
  • minced onion, to taste
  • 3 Tbsp. butter, cut into small pieces

Mix all ingredients together and pour into a greased casserole dish.  Bake at 350° for one hour.

michiganmom116
by Group Owner on May. 13, 2012 at 4:46 PM

Hot German Potato Salad

  • 9 to 10 medium potatoes, peeled & cubed
  • 6 slices bacon
  • 1 medium onion, chopped
  • 2 Tbsp. flour
  • 2 Tbsp. sugar
  • 2 tsp. salt
  • 1/2 tsp. celery seed
  • 1/4 tsp. pepper
  • 3/4 c. water
  • 1/3 . white vinegar

Cook potatoes until just fork tender.  Drain and set aside.  In a large fry pan, fry bacon until crisp, remove and drain.  Cook onions in bacon drippings until brown.  Blend in flour, sugar, salt, celery seed and pepper.  Stir over low heat until mixture is bubbly.  Remove from heat and stir in water and vinegar.  Boil and stir for 1 minute.  Add potatoes and crumbled bacon, stir just enough to coat evenly.  Serve.

michiganmom116
by Group Owner on May. 13, 2012 at 4:46 PM

The Spanish rice recipe that I make is from an old Betty Crocker cookbook.  It's not spicy hot, but my family likes it.

Spanish Rice

  • 6 slices bacon, cut up
  • 1/4 c. finely chopped onion
  • 1/4 c. finely chopped green pepper
  • 3 c. cooked rice
  • 16 oz. can diced tomatoes (I like fire-roasted tomatoes for this)
  • 1/2 - 1 1/2 tsp. salt (depending on your taste, PLEASE use the smaller amount and add as desired)
  • 1/8 tsp. pepper

Fry bacon until crisp;  remove from skillet and drain off most of fat.  Add onion and green pepper to bacon fat in the pan and cook over medium heat until onion is yellow.  Add bacon and remaining ingredients; cook uncovered over low heat about 15 minutes. Serve.

OR

Follow above directions until onion is cooked.  Put in a 1 1/2 quart baking dish and whisk bacon fat around to grease dish.  Add rest of ingredients and mix well.  Sprinkle 1/4 to 1/2 c. shredded Cheddar cheese over top and bake 25 to 30 minutes in 400° oven.

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