This isn’t one of my traditional blog posts but I thought it would be fun to share my amateur recipes and get some feedback from other families’ on their favorites!
Easter for my family is like a mini Thanksgiving. My parents usually host Easter lunch at their house and provide the ham, drinks, and decor, and the guests bring the sides.
I LOVE sides you guys! If you look at my Pinterest you will see that I have a borderline unhealthy obsession with food.
That being said, I decided on Green Bean Casserole and Brussel Sprout Bake for my two side dishes this year. I am undecided on if I will make a dessert as there will be an abundance of candy and chocolate bunnies floating around. If anything, I will probably just make a bunny shaped cake and let my girls help me decorate with icing and white chocolate or coconut shavings. I have also thought about recreating this super simple marshmallow covered brownie recipe.
Anyhow, here are my simple recipes that I have not yet added to Pinterest as I am waiting on adequate pictures from this Sunday.
Green Bean Casserole
My family only ever has green bean casserole on the major holidays, so I make it a point to whip this up every chance I get.
What I love about green bean casserole is the versatility. You can add cheese, add extra mushroom soup or just plain canned mushrooms, less fried onions, whatever you want.
This is my base recipe but you can of course alter it to your preferences! I like to add a half a can more of the mushroom soup and load the top with crispy onion strips.
- Two 28 oz cans of French style green beans
- Two/three 10.5 oz cans cream of mushroom soup
- Crispy fried onion strips (one or two 6 oz bags depending on your liking)
- ¼ cup milk
- 1 tbsp of Worsteshire Sauce
- Mix soup, milk, Worsteshire Sauce, and half of the onion strips in a large bowl
- Drain and rinse greens beans
- Add green beans to soup mixture and stir evenly
- Pour into 9X13 baking pan
- Bake at 375 degrees for 20 minutes
- Add the rest of the onion strips and bake for 10 more minutes
- Let sit for 5-10 minutes to cool and thicken
Honey Mustard Roasted Brussel Sprouts
For this recipe you can use either frozen or boiled Brussel sprouts. I’m going to be honest with you, I usually get a steamable bag of them and cook them that way before seasoning and roasting! But fresh ones would work too, probably better.
Like the casserole, I love this recipe because there are so many ways to alter it to your personal preferences which makes it impossible to mess up for amateur cooks like myself.
- 2 bags (or 2 pounds) of brussell sprouts
- 6 slices of thick cut bacon, cut into small pieces
- Half an onion, chopped
- Honey mustard drizzle
- Garlic salt
- Steam in bag or boil brussell sprouts for two minutes and set aside to cool
- Fry bacon pieces and chopped onion in a frying pan, drain excess grease
- Halve the cooled brussell sprouts and mix in a bowl with bacon and onions
- Spread into a thin layer into a 9X13 baking dish
- Drizzle with honey mustard, pepper and garlic salt
- Bake at 400 degrees for 10 minutes
What traditional or extravagant sides do you make on Easter Sunday? I’d love to hear from you!
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