Side Dish Showcase Winning recipes

Misty Strevel won the Side Dish Showcase with her broccoli casserole. / Source: (WVLT)
Misty Strevel won the Side Dish Showcase with her broccoli casserole. / Source: (WVLT)(WVLT)
Published: Nov. 25, 2019 at 7:51 AM EST
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Congratulations to all the winners of our Side Dish Showcase!

Misty Strevel: Broccoli Casserole


- 2 frozen boxes of chopped broccoli

- 1 can cream of celery soup

- 1 cup Extra Sharp Cheddar Cheese

- 3/4 cup mayonnaise

- 1 stick salted butter

- 2 tablespoons dehydrated onions

- 2 eggs

- 1/2 box Cheese-it white cheddar crackers


- Place butter in dish and place in oven to melt

- Boil broccoli until cooked, then drain

- Mix all the other ingredients together

- Mix in broccoli

- Mix in melted butter then pour in dish

- Crush crackers over the top until fully covered

- Bake at 400° for 20 minutes

Sandy Harjala: No-Fuss Gluten-Free Turkey Stuffing


- 10 C. GF bread cubes

- 1 cup chopped sweet onion

- 2-3 tablespoons olive oil

- 4 stalks celery chopped

- 4 apples peeled & chopped

- 4 chicken -apple sausages or other sausages chopped

- 1 cup dried cranberries

- 1 1/2 cups GF turkey broth

- 4 eggs

- 2 teaspoons poultry seasoning


- Preheat oven to 350 degrees. Spread bread cubes on cookie sheet in a single layer and bake until dry, about 15 minutes.

- In large skillet heat oil and saute onion and celery until soft. Add apples and sausages and saute until apples are soft, about 3 minutes. Remove from heat.

- In a large mixing bowl combine bread cubes, onion mixture and remaining ingredients. Mix until bread is thoroughly moistened.

- Place stuffing into a lightly oiled baking dish. Bake covered at 350 degrees for 45 minutes. Remove cover & continue baking to brown about 10 minutes. Or place stuffing into turkey cavity, lightly packed and cook according to weight of bird. We like to divide it so some bakes in the bird and some in the dish.

Jackie Hardin: Cajun Cornbread Dressing/Stuffing


- 5 Cups Cornbread, crumbled

- 1 can ( 13 oz.) Evaporated milk

- 1 stick Butter

- 3/4 Cup finely chopped Onion

- 3/4 Cup finely chopped Green Pepper

- 1/2 Cup finely chopped Celery

- 1 medium apple, cored and finely chopped

- 2 Tablespoons Cajun Seasoning

- 2 teaspoons Salt

- 1 teaspoon Black Pepper

- 1-2 Tablespoons Brown Sugar


In a large ( cast iron, opt. ) skillet, melt butter. Add 1/2 of chopped vegetables and saute until soft. Add remaining veggies and apple and saute 3 -4 minutes. Add Seasonings, Evaporated Milk and Brown Sugar. Stir in Corn Bread. Bake in Cast Iron Skillet or greased 13x9 baking dish. 350 degrees for 30-35 minutes.

Olga Martin: Brussels Sprout/ Cheese Casserole


- 2 bags frozen Brussels sprouts (cut them in halves

- 1 small can cream of chicken soup

- 1/2 diced onion

- 2-3 cups Monterey Jack cheese

- 2 cups sliced almonds


Combine all ingredients in a large bowl except for the almonds. Place them in a sprayed 9 x 12 baking pan, bake in a preheated oven at 350 degrees for 1 hour or until bubbly all around. Sprinkle almonds on the top and bake for 10 more minutes. Let stand for 10 min. before serving.

Tonya Wimberl: Sawdust Salad

First layer

- 1 box lemon jello

- 1 box orange jello

- 2 c. hot water

- 1 1/2 c cold water

- 1(no 2) can crushed drained pineapple

- 80 small marshmallows

- 3 bananas

Dissolve jello in 2 cups hot water. Add 1 1/2 cold water, pineapple, bananas and marshmallows. Pour in 9x13 Pyrex dish, cover and allow to congeal.

Second layer

- 1 c sugar

- 2 Tbsp flour

- 1 c pineapple juice

- 1 egg beaten until foamy

- Cook until thick and allow to cool.

- 1/2 pint heavy cream

- 8 oz cream cheese

- Shredded cheddar cheese

With mixer combine heavy cream and cream cheese then slowly add previous pineapple juice mixture. Pour over jello layer and chill.

Before serving sprinkle with cheddar cheese.

It’s is a great side dish or dessert.

Russell Parmer: Mac and Cheese of Doom


9 x 13 Deep Casserole Dish

Stirring Utensil

1 each 8 oz bag of shredded

1) Mozzarella

2) Velveeta

3) 4 State Cheddar

4) 4 Mexican

5) 1/2 cup Parmesan shaves

6) Sharp Cheddar

Pasta Noodles Cellentani(long curly mac)

1 quart Half & Half

Panko Bread Crumbs

1/2 cup Grated Parmesan /Italian seasoning (about a tablespoon)

1 pound thick cut bacon, cooked and roughly chopped


Preheat oven to 400 degrees

Precook bacon for 18-20 minutes

Main dish also cooks at 400°

Boil and drain noodles. Do not rinse.

Add noodles to large bowl and start dumping the first four cheeses and a large handful of Parmesan shaves on them (NOT THE SHARP CHEDDAR!)

FOLD until incorporated

Add half & half

Pour into 9 x 13 casserole dish and smooth

Spread Sharp Cheddar over the top, covering the sides and everything

Add Panko bread crumbs in a thick layer. make it generous, it adds crunch

Add Bacon to top (what you didn't eat already)

Sprinkle Italian seasoning Parmesan on top generously

Cook for 30 minutes. turning after 20

Serve hot

Good luck with that diet after this!

Lynette Kegley: Harvard Beets


- 1 14.5 ounce can sliced beets

- 1/2 c. sugar

- 2 Tbs flour

- 1/2 c. apple cider vinegar

- 1/2 t. salt (optional)

- 2 Tbs butter

- 1/4 c. water or beet juice


Combine sugar and flour. Add water or beet juice and vinegar. Cook over low heat until thick. Add salt, if desired and butter then beets. Reheat or cook to desired temperature.

Kim Duelley: Pork Sausage Stuffing


-2 xl loaves of bread

-2 pkgs sage pork sausage

-poultry seasoning

-8-9 eggs (or more)


-parsley flakes


In large mixing bowl, fry pork sausage; cut up loaves of bread; mix bread, sausage, eggs, milk (to consistency where bread is very moist) together; add poultry seasong to taste; add parsley flakes to liking

Set overnight in fridge. In morning, may need to add more milk to have bread moist. May put in turkey, or place in baking dish and bake at 350 degrees for approximately 1 hour.

Jeanne Davis: Scalloped Apples

Granny Smith apples (coarsely chopped) mixed with cinnamon and sugar and nutmeg. Layered with buttered bread torn into small pieces. Baked to perfection! Expected to be on my table every year!!

Catherine Golembeski: Potato Gratin


- 2 1/2 pounds of potatoes sliced thin 1/8 inch

- 2 1/2 cups of heavy cream

- 8 oz. sweet Italian sausage casings remove browned and crumbled

- 1 tbps dried parsley

- 1/2 tsp. smoked paprika

- 6.oz Gorgonaolza cheese crumbled

- 1 lb. sliced mushrooms

- 2 cloves minced garlic


Preheat the oven to 400. Butter a 3-quart gratin dish and set aside.

Combine the potatoes with the heavy cream in a 12-inch skillet with

1/2 tsp. salt and black pepper. Simmer partially covered over medium-low heat stirring occasionally and gently with a rubber spatula until barely fork tender when pierced with a fork 8 to 12 mins.

Nancy Jones: Cinnamon Rolls


1/2 cup butter

1 cup sugar

2 tablespoons

Melt these 3 ingredients until sugar dissolves

Dissolve 1 package dry yeast in 1/4 cup warm to hot water ....let set 10 minutes

Mix 3 cups Bisquick with 3 cups warm to hot water..Add to yeast mixture (May have to add more Bisquick to make be able to roll it out

Roll dough to 1/4 inch thickness

Spread 1/2 of the sugar mixture over dough

Cut dough strips 8” by 3/4”

Roll each strip and place in round cake pan

Pour remaining sugar mixture over the top

Bake at 350 degrees for 15-18 minutes

Lisa Brock: Trisha Yearwood Sweet Potato Souffle

- 1/2 cup (1 stick) plus 1 tablespoon butter, at room temperature.

- 5 medium sweet potatoes (you need 5–6 cups flesh)

- 2 large eggs.

- 1 cup granulated sugar.

- 1 1/2 teaspoons vanilla extract.

- 1/2 cup milk.

- 1/8 teaspoon salt

Side Dish Showcase winners will appear on WVLT News This Morning every day until Thanksgiving.

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