Thanksgiving might be all about the turkey in theory... but let's be honest, the real magic happens in the side dishes. That's where the cozy flavors, secret family recipes, and must-have holiday comforts live. Every year, I look forward to the moment the table fills with those colorful bowls and casseroles--each one carrying a little nostalgia, a little comfort, and a whole lot of flavor. Today I'm sharing my absolute favorite Thanksgiving side dishes--the ones I pile on my plate first and would happily eat as a meal all on their own. Let's dig in!
First and foremost is baked macaroni and cheese!
Just look at that cheesy goodness!
Ingredients:
- 2 cups elbow macaroni (uncooked)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese (reserve 1/2 cup for topping)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
Instructions
- Cook the macaroni. Bring a pot of salted water to a boil. Add the macaroni and cook until al dente. Drain and set aside.
- Make the cheese sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the milk and cook until slightly thickened. Add 1 1/2 cup of cheddar cheese, salt, pepper, garlic powder, and paprika. Stir until smooth.
- Combine. Add the cooked macaroni to the cheese sauce and gently mix until coated.
- Bake. Pour into a greased 8x8 baking dish. Top with the remaining cheese. Bake at 350 for 20-25 minutes, or until bubbly golden.
- Serve. Let it sit for 5 minutes, then dig in!
Another personal favorite is corn casserole.
Yum Yum!
Ingredients
- 1 can corn kernels, drained
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 box Jiffy corn muffin mix
- 1 can creamed corn
- 1 cup sour cream (full fat for best texture)
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, add the eggs and whip them slightly with a fork. Add the melted butter and sour cream to the eggs. Then add both cans of corn (a drained can of whole kernel corn and one can of creamed corn). Whisk everything together until well combined.
- Pour the contents of the Jiffy Corn Muffin mix into the bowl with the wet ingredients. Stir until everything is thoroughly mixed together, ensuring there are no lumps and the mixture is smooth.
- Butter an 8x8-inch casserole dish to prevent sticking. Pour mixture into the prepared dish, spreading it out evenly to ensure uniform baking.
- Place the dish into a preheated oven and bake for 45 minutes, uncovered. When done, the top should be golden, the edges slightly cracked, and the middle should be firm to the touch without being jiggly.
- Once the casserole is done baking, remove it from the oven and let it cool slightly. Serve warm.
Green Bean Bundles
I think I could eat a whole pan!
For this recipe, you will need parchment paper sheets and a 9x13" baking pan.
Ingredients
- 3 cans (14.5 oz each) whole green beans, drained
- 1lb. bacon (cut in half)
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 teaspoon garlic salt
Instructions
- Preheat oven to 350 degrees. Grease 9x13" baking dish, or line it with parchment paper
- Wrap approximately 7 green beans with bacon and place in the prepared dish. Repeat using all the green beans and bacon. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
- Cover with foil and bake for 40 minutes. Remove cover and continue to cook for 15 minutes until bacon is browned. Turn over bundles carefully and return to oven for 15 minutes until browned.
Finally, we can't have Thanksgiving without classic deviled eggs!
Definitely a classic!
Ingredients
- 1 dozen large eggs
- 3-4 tablespoons Duke's mayonnaise (trust me, Duke's makes all the difference in the world!)
- Yellow mustard
- 1/2 teaspoon black pepper
- pinch of salt
- Paprika (optional garnish) For a pop of color
Instructions
- In a medium pot, place eggs with just enough water to cover them. Bring to a boil over medium-high heat and boil for 3 minutes. Then, cover and remove from heat; let it sit for 15 minutes, covered.
- Remove the eggs from the pan and place them in an ice water bath for at least 5 minutes. Then remove the shell from each egg and set aside on a paper towel.
- Slice the eggs in half lengthwise and scoop the yolk out into a medium-sized mixing bowl. Mash the egg yolks slightly with a fork until crumbly.
- Make the egg mixture: add mayo, mustard, salt and pepper to the yolks and mash with a fork until smooth.
- Assemble the eggs. Spoon the mixture into the egg halves and sprinkle the tops with paprika. You can also put the egg yolk mixture into a piping bag (or a ziplock bag) and snip the tip off to pipe it into each egg if you prefer not to use a spoon.
Tips
- For a smoother filling, you can use a food processor to blend the yolk mixture.
- Pat the egg whites dry with paper towels before filling to avoid any excess moisture.
These are the recipes that get passed around, requested year after year, and piled high on every plate--mine included. Whether you're trying something new or sticking with the classics, I hope this list inspires your holiday cooking and adds a little extra deliciousness to your celebration. Stay tuned for my favorite Thanksgiving desserts post coming next week.
Here's to full plates, cozy kitchens, and the sides we secretly love more than the main dish!
Much Love,
Beth
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