Thanksgiving: Potluck Side Dish Ideas And Recipes

Need some help coming up with some Thanksgiving potluck dishes? Here are four great recipe ideas that will have your friends begging you for more.

Thanksgiving is right around the corner and on top of the Thanksgiving feast you will have to prepare at your own home, you signed up to bring in a side dish for your office or school potluck. Here are some delicious side dishes that you may want to try for your next potluck.

Pea Salad

Even if you hate peas, this salad will have you begging for more, I promise.

1 cup mayonnaise

1 tablespoon vinegar (regular white vinegar)

1 garlic clove, minced

1 teaspoon salt

1/4 teaspoon pepper

2 cups cooked white rice

10 ounces frozen baby peas, thawed

½ cup carrots, shredded

1/4 cup green onions, chopped

Combine the first five ingredients to create the dressing. Add the remaining ingredients and toss well. Cover and chill.



Seasoned Green Beans

Instead of the usual green bean casserole, try these seasoned green beans.

2 packages frozen green beans

1 package bacon, chopped in small pieces

½ onion, diced

½ bell pepper, diced

1 can diced tomatoes

salt and pepper, to taste

Start by frying the bacon in a skillet and draining the liquid, once cooked. Add the onions and bell pepper, cooking for approximately 3 minutes. Add the green beans and tomatoes and cook 10 minutes. Once cooked, add salt and pepper to taste.

Dijon Garlic Mashed Potatoes

These potatoes are light and have a great flavor, to boot.

2 pounds potatoes, cubed and peeled

3 cloves of garlic, minced

1 medium onion, chopped

1/4 cup Dijon mustard

1/4 cup (or ½ a stick) margarine or butter, melted

1/4 to ½ cup of milk

1/4 cup fresh parsley, chopped

Cook the onion, potatoes and garlic in boiling water in a large, covered pan until the potatoes become tender and you can easily prick them with a fork. Drain these ingredients.

Using an electric mixer on medium speed, beat this potato mixture until it is mashed. Slowly beat in the Dijon mustard, butter and milk (only use as much milk as necessary) to make the potatoes turn smooth. Once mixed, stir in the parsley.

Cheesy Noodles

½ package of peppered bacon cut into small pieces (throw out fat pieces)

1 large yellow onion, diced

3/4 block of Velveeta cheese, diced into cubes

1 ½ cans of diced tomatoes

1 ½ packages of egg noodles, boiled

Preheat your oven to 350 degrees. In a large skillet, fry the bacon, making sure not to let it get too crisp. Set the bacon aside. Cook the onion in the skillet until it has turned translucent. Return the bacon to the skillet with the onion and slowly begin adding the diced cheese. Once all the cheese has been added and it is melted, add the canned tomatoes, making sure not to add all of the juice. Spray a casserole dish with nonstick cooking spray. Layer the bottom with a thin layer of the cheese mixture. Add all of the boiled egg noodles and cover with the remaining cheese mixture. Stir until all of the noodles are coated with the cheese mixture. Bake for approximately 25 minutes or until the top has crisped.

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