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Here are my favorite (and easy) vegetable side dishes we use to accompany
the holiday turkey at both Thanksgiving and Christmas. Enjoy!

HOMINY-SQUASH CASSEROLE   (Very good. A family favorite!)
                                                
Saute until tender:   (Or for lower fat, cook in microwave without fat.)
1 stick butter                           
1 lb. yellow squash, sliced
1 onion, chopped
 
Add 3 (15 oz.) cans hominy, drained; 1 lb Monterey Jack cheese w/jalapeno
pepper, cubed or chopped; 1 tsp. salt; 1 pint gluten-free sour cream.
 
Pour mixture into baking dish (9x13).  Top with ½ lb. cheddar cheese,
grated, and gluten-free bread crumbs, crushed nutes, or gluten-free cereal,
crushed.  BAKE 1 hour at 350 degrees.
                                                
 
 
GREEN BEANS OREGANO
jyr adapted  (Good to make a day ahead.) YIELD:  10 TO 12 servings
 
6 cups green beans (fresh or frozen)             
Soup base mix equivalent to 2 cans cream soup   (refer to recipe below)
Lightly cooked sliced mushrooms  (about ½  to 1 cup)
1/2 envelope Lipton onion soup mix 
6 to 8 slices crisply cooked low-sodium bacon
1/4 to 1/2  tsp crushed oregano
 
Cook beans until barely done in unsalted water; drain. Save 2 or 3 slices
bacon for garnish and crumble remaining 4 or 5 slices.  Mix soup mix with
water and cook until thickened; add cooked mushrooms.   In a large bowl, mix
beans with crumbled bacon, soup mix and mushrooms, onion soup mix and
oregano.  Refrigerate overnight to blend flavors.  BAKE in a 3-qt. casserole
in preheated 350-deg. oven 30 to 40 minutes.  
                                    
DRY ‘CREAM’ SOUP MIX:
            An easy dry mix to substitute for 'cream-based' soups is the
following:  2 cups nonfat dry milk; 1 cup cornstarch; 2 T dried onion
flakes; and  ½  tsp pepper.  Combine and mix well.  Store in an airtight
container.   Mix equals 9 cans of cream soup.  (Mark mix ingredients and
directions on container.) To make the equivalent of 1 can of condensed cream
soup, combine a cup milk mix and 1-¼  cups water.  Cook and stir until
thick.  Since this is fat-free, it adds flavor to saute a chopped onion
and/or mushrooms in a little oleo or olive oil and add to the thickened
soup.
 
SWEET POTATO CASSEROLE                     Wichita Celiacs, January 2003
 
            3 cups mashed sweet potatoes
            2 eggs, beaten
            ½ cup milk
            1 cup sugar
            1 tsp. vanilla
            ½ cup butter
 
Mix the sweet potatoes with all the ingredients and place in a greased
casserole.
 
Toppings:
            1 cup brown sugar
            1 cup chopped pecans
            1/3 cup GF flour mix
            1/3 cup butter, melted
 
Mix topping ingredients except butter.  Sprinkle over potatoes.  Drizzle
butter over top.
BAKE at 350 degrees for 30 minutes, until hot.
 
 

Janet Rinehart, Chairman
Houston Celiac Support Group
www.houstonceliacs.org

 

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