Many families serve the traditional green bean, mushroom soup, and fried onion casserole on Thanksgiving; I have never been able to understand why. Thanksgiving is such a special holiday, why would anyone throw a couple cans of beans in with some boring mushroom soup when there are so many delicious fresh vegetables just waiting to be put into a showstopper dish!

Showstopper vegetable dishes don’t have to be difficult or time consuming. Here are two great vegetable dishes that are not only quick and easy, they can be made ahead.

Fancy Harvest Vegetables

8 Servings

2 pounds fall vegetables, (butternut/similar squash, sweet potatoes, turnips, parsnips, carrots)
3 cups milk
1 8 oz. package cream cheese, softened
1 cup freshly grated Parmesan cheese
dash freshly ground nutmeg
1/4 cup crisp crumbled bacon
2/3 cup butter crackers such as Ritz or Town House, crushed

Preheat oven to 350°. Peel vegetables and cut into 1-inch pieces. Place in a large saucepan with the milk. Bring the mixture to boil on medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until vegetables are tender, stirring occasionally. Add cream cheese; cook until the cheese is completely melted and mixture is well blended, stirring frequently. Add half of the Parmesan cheese and nutmeg; stir. Pour the mixture into a greased 2-quart casserole dish, sprinkle the bacon on top, then the remaining Parmesan cheese. Evenly sprinkle the crushed crackers over the top. The casserole can be prepared up to 2 days ahead; cover tightly and refrigerate. If made ahead, remove from the refrigerator 2 hours before baking.

Bake for about 30 minutes or until the top is golden brown and vegetable mixture is heated through.

Amount Per Serving
Calories 323 Calories from Fat 180
Percent Total Calories From:
Fat 56% Protein 15% Carb. 29%

Nutrient Amount per
Serving
Total Fat 20 g
Saturated Fat 11 g
Cholesterol 55 mg
Sodium 454 mg
Total Carbohydrate 23 g
Dietary Fiber 2 g
Sugars 0 g
Protein 12 g

Vitamin A 190% Vitamin C 43% Calcium 0% Iron 9%

Petite Peas with Bacon and Onion

All the components of this dish can be prepared ahead; just before serving, microwave the peas about 10 minutes, drain, and stir in the previously prepared ingredients. The salt in the bouillon keeps the peas a beautiful green color.

6 Servings

1/2 pound thick bacon
1 small onion, quartered, then thinly sliced

1 pound frozen petite peas
4 cups hot water
1/4 cup granular chicken bouillon

2 tablespoons butter
freshly ground black pepper, to taste

Cut the bacon in 1/2" slices, then cook until crisp; drain and set aside. In the same frying pan with 3 tablespoons of the bacon grease, sauté the onion till crisp tender; drain and set aside.

Place the peas in a bowl with a tight fitting lid. Mix the hot water and the chicken bouillon; pour over the peas and cover. Let the peas soak in the chicken broth 4-6 hours, turning bowl occasionally and shaking to mix.

When ready to serve, microwave for about 10 minutes, or until peas are hot and drain them in a colander. Return the peas to the bowl, add the bacon, onions, and butter. Stir until the butter is melted and add pepper to taste. Serve immediately.

Amount Per Serving
Calories 181 Calories from Fat 99
Percent Total Calories From:
Fat 54% Protein 21% Carb. 25%

Nutrient Amount per
Serving
Total Fat 11 g
Saturated Fat 5 g
Cholesterol 22 mg
Sodium 915 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 0 g
Protein 9 g

Vitamin A 11% Vitamin C 28% Calcium 0% Iron 8%