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Egg-Free Sweet Corn Casserole
Side Dish American

Egg-Free Sweet Corn Casserole

4.8

Prep
5 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into corn mixture until smooth. Pour into an 8-inch square baking dish.
  3. 3 Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

By 4LEENER

Creamy Mashed Potatoes
Side Dish American

Creamy Mashed Potatoes

4.8

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F ( 175 degrees C).
  2. 2 Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain, then add cream cheese, butter, sour cream, and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
  3. 3 Bake in the preheated oven until the top is golden brown, about 30 minutes.

By AMANDA43

Slow Cooker Cheesy Hash Brown Potatoes
Side Dish American

Slow Cooker Cheesy Hash Brown Potatoes

4.5

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Place frozen hash browns in a slow cooker. Pour melted butter over hash browns. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.
  2. 2 Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

By KHardy

Dijon Mashed Potatoes
Side Dish American

Dijon Mashed Potatoes

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
  2. 2 Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.

By ANASTASIABMOM

Cornbread Pudding
Side Dish American

Cornbread Pudding

4.3

Prep
5 min
Cook
90 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
  2. 2 In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
  3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

By LOVE2COOK2

Rice Elena
Side Dish American

Rice Elena

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  2. 2 Mix rice, sour cream, Monterey jack cheese, green chiles, and salt together in the prepared casserole dish. Sprinkle Cheddar cheese over the rice mixture.
  3. 3 Bake in preheated oven until hot in the center, about 30 minutes.

By bryantgal31

Cheesy Shrimp-Stuffed, Twice-Baked Potatoes
Side Dish American

Cheesy Shrimp-Stuffed, Twice-Baked Potatoes

5.0

Prep
20 min
Cook
70 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
  3. 3 Lay potatoes on their sides and slice off the top third. Use a spoon to scoop out all of the flesh from both potatoes and tops; place flesh into a large mixing bowl. Return emptied potato shells and tops to the baking sheet.
  4. 4 Add softened butter to potato flesh. Mix on medium to high speed with an electric mixer until well combined. Mix in sour cream, salt, and pepper.
  5. 5 Set four shrimp aside; roughly chop remaining shrimp. Stir chopped shrimp and Cheddar cheese into potato mixture until combined; spoon into potato shells, molding it high. Spoon any filling overflow into potato tops. Slice four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.
  6. 6 Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

By Rebekah Rose Hills

Twice-Microwaved Potatoes
Side Dish American

Twice-Microwaved Potatoes

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Poke potatoes all over with the tines of a fork.
  2. 2 Working in batches if necessary, microwave potatoes on high, turning halfway through for more even cooking, about 4 minutes per potato. Potatoes are done when they can be easily poked with a fork.
  3. 3 Remove potatoes from the microwave and cut in half lengthwise. Scoop out flesh with a large spoon, leaving skins intact.
  4. 4 Place flesh into a large, microwave-safe bowl. Stir in sour cream, processed cheese, 1/2 cup Cheddar cheese, 4 green onions, garlic powder, seasoned salt, and pepper until well combined. Microwave on high until heated through, 2 to 3 minutes.
  5. 5 Scoop hot potato mixture back into potato skins. Garnish with remaining 1/2 cup Cheddar and 1 tablespoon green onion.

By GENELLEB

Uncle Dick's Mashed Potatoes
Side Dish American

Uncle Dick's Mashed Potatoes

4.8

Prep
10 min
Cook
50 min
Total
540 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
  2. 2 Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
  5. 5 Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

By Denise

Loaded Mashed Potatoes
Side Dish American

Loaded Mashed Potatoes

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes; drain on paper towels.
  3. 3 Meanwhile, place potatoes into a large pot of lightly salted water and bring to a boil; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and return potatoes to the pot.
  4. 4 Mash butter into the potatoes using a potato masher or electric hand mixer until well combined. Add sour cream and continue to mash or beat until combined. Crumble bacon into potato mixture; stir in Cheddar cheese and chives. Season with salt and pepper.
  5. 5 Enjoy!

By Jaime Lee C

Curry Coleslaw
Side Dish American

Curry Coleslaw

3.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, mix the cabbage, green onions, peas, and peanuts.
  2. 2 In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

By Lyn

Twice Baked Cauliflower with Bacon
Side Dish American

Twice Baked Cauliflower with Bacon

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
  2. 2 Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
  3. 3 Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
  4. 4 Mix blended cauliflower mixture in a bowl with 3/4 cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
  5. 5 Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

By Kelly Marie Cook

Loaded Potato Soup I
Side Dish American

Loaded Potato Soup I

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
  2. 2 While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
  3. 3 Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

By Claire

Southwest Corn Casserole
Side Dish American

Southwest Corn Casserole

5.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
  2. 2 Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until firm in the center, about 50 minutes.

By CrisDee

Awesome Green Beans with Kale
Side Dish American

Awesome Green Beans with Kale

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
  2. 2 Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

By Sherylynn Booth

Sour Cream Mashed Potatoes
Side Dish American

Sour Cream Mashed Potatoes

4.1

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place potatoes and 1 ½ tablespoons of the salt in a large stock pot. Add enough cold water to cover potatoes by 2 inches. Bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork, about 15 minutes.
  2. 2 Meanwhile, place salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally until garlic is fragrant and white milk solids have separated from butter, 2 to 3 minutes. Remove from heat and cover to keep warm.
  3. 3 Remove potatoes from heat and drain in a colander. Return potatoes to the pot; add milk, sour cream, unsalted butter, 2 teaspoons salt, and pepper.
  4. 4 Mash using a potato masher until smooth; transfer mashed potatoes into a serving bowl.
  5. 5 Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic.
  6. 6 Pour butter over mashed potatoes and sprinkle with scallions.

By Amanda Stanfield

Mom's Zucchini Pancakes
Side Dish American

Mom's Zucchini Pancakes

4.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blot grated zucchini with paper towels to remove moisture.
  3. 3 Stir zucchini, eggs, and green onion together in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano together in a separate bowl; stir into zucchini mixture until batter is just moistened.
  4. 4 Heat oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan-fry until golden, 2 to 3 minutes per side.
  5. 5 Drain zucchini pancakes on a paper towel-lined plate; serve warm.

By Suefood

Bleu Cheese Coleslaw
Side Dish American

Bleu Cheese Coleslaw

4.0

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
  2. 2 Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

By SHEADLEY

Nani's Mashed Potato Casserole
Side Dish American

Nani's Mashed Potato Casserole

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir water, butter, minced onion, parsley, salt, and thyme together in a saucepan; bring to a boil. Remove from heat and stir in milk. Mix in potato flakes; add sour cream and beat until fluffy. Pour potato mixture into a casserole dish and sprinkle Cheddar cheese over the top.
  3. 3 Bake until cheese is melted and bubbling, 15 to 20 minutes.

By Daniel Holloway

Cheesy Twice-Baked Potatoes
Side Dish American

Cheesy Twice-Baked Potatoes

4.6

Prep
20 min
Cook
70 min
Total
110 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
  3. 3 Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
  4. 4 Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
  5. 5 Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
  6. 6 Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
  7. 7 Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

By Kitkat

Zucchini-Parmesan Fritters
Side Dish American

Zucchini-Parmesan Fritters

4.7

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
  2. 2 Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
  3. 3 Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

By VeggieCravings

Not'yo Ordinary Nacho Cheese Sauce
Side Dish American

Not'yo Ordinary Nacho Cheese Sauce

4.1

Prep
10 min
Cook
9 min
Total
19 min

Instructions

  1. 1 Heat oil in a saucepan over medium-high heat. Whisk in flour to form a thick paste. Whisk in 3/4 cup milk; cook and stir until thickened, 3 to 4 minutes.
  2. 2 Stir Cheddar cheese, cream cheese, and sour cream into milk mixture until smooth, about 1 minute. Add remaining milk, diced tomatoes, chili powder, cumin, and paprika; cook and stir until thickened to sauce consistency, about 5 minutes more. Season with salt and pepper.

By Dana H.

Bayou's Mardi Gras Slaw
Side Dish American

Bayou's Mardi Gras Slaw

4.2

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
  2. 2 When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

By Chef Bayou

My Favorite Green Bean Casserole
Side Dish American

My Favorite Green Bean Casserole

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
  3. 3 Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

By RiverChef