. . . then here are a couple of vegetable dishes that you might like for Thanksgiving.
This was inspired by a blogging friend who said she finds the traditional green bean casserole gross. Hope you like one of these, friend!
2 (10 oz.) boxes frozen chopped broccoli, cooked as directed
6 eggs, slight beaten
24 oz. small curd cottage cheese
6 T. flour
1 stick butter, softened
8 oz. grated cheddar cheese
While broccoli is cooking, mix together other ingredients. When broccoli is done, add it to the mixture. Pour into a greased 9×13 baking dish. Bake at 350 degrees for 45 minutes or until slightly browned around the edges.
Use a large bowl for this. It makes a bunch.
Combine 1 can each: corn, drained (white shoepeg, if available)
baby peas, drained
red beans, drained and rinsed
Plus 1 cup each: chopped celery
red or green bell pepper
Plus 2 cups each: cauliflower
For dressing, bring to a boil: 1 C. sugar, ½ C. vegetable oil, ½ C. vinegar, ½ t. salt, ½ t. pepper, ½ t. celery seed
Pour dressing over vegetables. Refrigerate. Will keep in frig. for approx. two weeks, or can be frozen.