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5 easy Thanksgiving Side Dishes

Let the sides be the star of Thanksgiving dinner this year, with these 5 easy Thanksgiving side dishes! 


November is here! I love so many things about November.  First, I feel like its when fall officially starts in Arizona, the falling leaves, and cool crisp air make this month so enjoyable.  Second, it’s the month to gather with loved ones to celebrate being thankful.  How amazing is that?!  Third, you are usually going to eat a lot of yummy food. It’s the best.

I love to cook, and Thanksgiving cooking is something I enjoy a lot! I love getting in the kitchen with my mom and sisters.  It creates the best memories and it’s so fun.  I’m sharing easy Thanksgiving side dishes that we love in our family and I hope you all enjoy them too.


Green Bean Casserole

  • 1 can (10 1/2 oz.) Campbell’s® Condensed Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/8 tsp. black pepper
  • 4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
  • 1 1/3 cups FRENCH’S® Crispy Fried Onions
  • MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
  • BAKE at 350°F for 30 min. or until hot. Stir.
  • TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Corn Flake Casserole

SERVINGS 8-10 ppl
  • 1 (32 ounce) bag frozen hash browns (shredded or cubed)
  • 2 cups cheddar cheese (can be reduced fat)
  • 16 ounces sour cream (can be light)
  • 1 (10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup)
  • 3⁄4 cup butter or 3⁄4 cup margarine
  • 1 cup corn flakes (more if desired)
  • Take hash browns out of freezer, keep in bag, set aside.
  • In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
  • In 9×13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
  • Melt 1/2 stick of butter on stove top, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
  • Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
  • Bake 1 hour at 350. 

One of my FAVORITE COMFORT foods.

Cauliflower Mashed Potatoes

Serves 4 ppl
  • 1 head of cauliflower
  • 3 tablespoons milk
  • 1 tablespoon butter
  • 2 tablespoons light sour cream
  • 1/4 teaspoon garlic salt
  • freshly ground black pepper
  • snipped chives
  • shredded cheese
  •  Separate the cauliflower into florets and chop the core finely.
  •  Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
  • Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like “mashed potatoes.” Top with chives & shredded cheese.


Cream Cheese Corn  (Correa Family Favorite)

serves 6-8
  • 8 ounces cream cheese
  • 2 cans drained whole kernel corn
  • 1 can green chilies
  • salt & pepper
  • In a medium saucepan, melt the cream cheese and 2 cans of corn together.
  • Next add the can of chilies and mix well. DO NOT BOIL!
  • Cook until hot and then serve.
  • Add salt & pepper to taste.


Sweet Potatoes

serves 6-8
  • 4 whole Medium Sweet Potatoes
  • 1 cup Sugar
  • 1 cup Milk
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 1 cup Brown Sugar
  • 1 Bag mini marshmallows
  • 1 cup Pecans
  • 1/2 cup Flour
  • 3/4 sticks Butter


  • Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.
  • When they are finished cooking slice them open and scrape out the flesh into a large bowl.
  • Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
  • Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter.  With a pastry cutter or fork, mash together until thoroughly combined.
  • Spread the sweet potato mixture into a regular baking dish. Sprinkle the crumb mixture all over the top. I do half of the crumb mixture and half mini marshmellows.
  • Bake in a 400-degree oven for 30 minutes, or until golden brown.


These are a few of our family favorites for Thanksgiving. We love them all. All of them are easy. Hope you all enjoy them.
Happy Thanksgiving

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