A bountiful feast

The holidays are a fun time to prepare different foods to share with family and friends.

The Jacksonville Progress staff shares some of their favorite side dishes:


Advertising manager Cynthia Mallard says this recipe from family member Phyllis Mallard is “one I use regularly – it is yummy!”

4 Korn Kit cornbread packs

seasoned frozen veggies (onions, red pepper, celery) sold in stores, or dice your own

chicken, (whole or breast or rotisserie, whichever your prefer)


1 large box of chicken broth

1 large can cream of chicken

1 large can cream of mushroom

sage (to taste)

poultry season (to taste)

Boil chicken, season with salt, pepper and garlic. After cooking, pull apart, then set aside to cool. 

Bake cornbread following instructions on package. Set aside to cool. 

Meanwhile, sauté seasoned veggies in butter until fully cooked, also setting aside to cool.

Once everything is cool, crumble cornbread into large bowl, then add all other ingredients and mix together. 

Bake in a 13- by 9-inch pan at 350˚ Fahrenheit for one hour, or until golden brown on top.

Reporter Jo Anne Embleton shares recipes for corn casserole and squash casserole, passed down by family members.

Otto's corn casserole

1 stick melted butter

2 tablespoon bacon drippings

1 box Jiffy corn muffin mix

4 eggs, slightly beaten

1/2 cup cottage cheese

8 oz (one cup) sour cream

1/4 cup sugar

dash of salt

1 15-oz can creamed corn

1 15-oz can whole kernel corn, undrained (or an 11-oz bag frozen kernel corn)

In large bowl, stir together bacon drippings into butter, then add remaining ingredients, mixing well.

Place in large greased casserole dish and bake at 350˚ Fahrenheit for one hour, until set.

Let sit 10-15 minutes before serving.

Easy cheesy zucchini bake

2 medium-sized yellow squash, sliced

2 medium-sized zucchini, sliced

2-4 tablespoons chopped fresh basil

2 tablespoons thinly sliced green onion

1/2 teaspoon dried thyme

3/4 teaspoon garlic powder

1 cup shredded Mozzarella or pizza blend cheese

1/2 cup coarsely grated Parmesan (use a little less if using grated Parmesan from a can)

salt and fresh ground black pepper to taste

Preheat oven to 350˚ Fahrenheit.

In large bowl, combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder and both kinds of cheese, mixing together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper.

Spread mixure in an 8- by 8-inch baking dish that has been coated with non-stick spray, and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle additional grated cheese over the top.

Return to oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.

Serve hot.

For something different, consider a broccoli rice casserole or fresh layered salad to go with your meal.

Broccoli Rice Casserole

A recipe submitted to www.allrecipes.com by reader GMW, who describes it as “a creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!”

Two 10-ounce packages frozen chopped broccoli

Three cups of instant rice

One 10.75-ounce can condensed cream of mushroom soup

One 10.75-ounce condensed cream of chicken soup

1 1/4 cups water

One 16-ounce package of processed American chees

One tablespoon of butter

One small bunch of celery, chopped

One large onion, chopped

Salt and pepper to taste

Preheat oven to 350˚ Fahrenheit.

Prepare broccoli and rice according to package directions.

In a medium saucepan, using low heat, mix together both cans of soup and the water, gradually stirring in the cheese until melted.

In another pan, melt butter over medium-high heat, then sauté celery and onion.

In a large mixing bowl, combine all ingredients, then pour into a 9- by 13-inch baking dish that has been coated with non-stick spray.

Bake for 45 minutes, until bubbly and lightly browned on top.

Layered Salad

Lisa Vyvlecka of Pleasanton shares her easy “throw-together in a hurry” layered cold salad. “The best part of this salad is that you choose your dish size according to how many servings you intend, and then add whatever you like to it!”

In dish, layer:

Lettuce, torn into bite-sized pieces

Frozen peas

Chopped red onion (or green onions, for variety)

Other chopped vegetables of choice

Cover with a layer of mayonnaise – your preference on how much – then top with top with shredded cheese and bacon crumbles.

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