Step Up Your Thanksgiving Sides Game

Editor’s note: This is the second of two of installments of dishes to add to your Thanksgiving menu.

This week we have two more recipes to up your Thanksgiving sides. A broccoli, Velveeta and Ritz cracker casserole is a great replacement for the common green bean casserole. And it only takes 30 minutes. Plus garlic-and-herb mashed potatoes will amp up the holiday staple.

Broccoli and cheese casserole with Ritz crackers. (Photo: Katie Jasiewicz)

Broccoli Casserole with Ritz Crackers

Broccoli casserole with Ritz crackers is a delicious and easy comforting casserole to make for an every day dinner, Sunday supper or even a holiday. The entire side dish comes together in a half hour.

Ingredients

• 28 ounces frozen chopped broccoli
• 8 ounces Velveeta
• 2 sleeves Ritz Crackers
• 2 sticks butter

Directions

• Preheat oven to 350°F.
• Cook broccoli according to package instructions, remove any and all water, and set aside.
• While broccoli cooks, in a medium saucepan melt 1/4 stick butter with the block of Velveeta cheese until smooth.
• Add broccoli and mix well. Place the broccoli mixture into a lightly oiled casserole dish.
• In small bowl (using the microwave), melt 1 3/4 sticks butter and mix into cracker crumbs with fork.
• Sprinkle cracker crumb mixture over the broccoli and cheese.
• Bake at 350°F for about 20 minutes or until crumbs are golden brown.

 
Active Time: 10 minutes
Total Time: 30 minutes
Yield: 8 servings

Garlic and herb mashed potatoes (Photo: Christopher Testani)

Garlic-and-Herb Mashed Potatoes

These mashed potatoes are a speedy, nearly effortless dish thanks to a flavor-packed special ingredient: a garlic-and-herb-flecked spreadable cheese. We like to use either Boursin or Alouette — both come in various flavors, so be sure to pick up the garlic-herb kind. Made from cow’s milk, these cheeses are reminiscent of cream cheese and melt beautifully into mashed potatoes.

Ingredients

• 4 pounds Yukon Gold potatoes or purple potatoes, peeled and cut into 2-inch chunks
• 12 cups water
• 1 tablespoon kosher salt, plus more to taste
• 2 cups garlic-and-herb spreadable cheese (such as Boursin or Alouette), from 3 5.3-ounce packages, at room temperature
• 1 1/2 cups whole milk, warmed
• Cracked black pepper, for garnish
• Unsalted butter, for garnish

Directions

• Place potatoes in a large pot. Add 12 cups water; bring to a boil over high. Add salt and reduce heat to medium; simmer until tender, 20 to 25 minutes. Drain, shaking off any excess water.
• Pass potatoes through a ricer back into pot. Add spreadable cheese and milk; fold until smooth. Season to taste with salt. Garnish with black pepper and butter.

 
Active time:
20 minutes
Total time:
40 minutes
Yield:
10 Servings

Broccoli casserole by Katie Jasiewicz; mashed potato recipe by Justin Chapple