5 Thanksgiving Vegetable Side Dishes

These 5 Thanksgiving vegetable side dishes will make your meal absolutely mouth-watering. The thought of Thanksgiving dinner conjures up delightful visions of food spread from one end of the table to the other.  Of course, the Turkey is the main attraction- but with Americans fighting the battle of the bulge- you will most likely see more vegetables gracing the lace topped dinner table. Don't shudder, we've got some vegetable side dishes that will tickle your fancy.

Asparagus and Pea Casserole

• 2 packages (10-1/2 ounces each ) frozen cut asparagus
• 1 package (10 ounces) frozen peas, thawed
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 jar (2 ounces) diced pimientos, drained
• 5 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 1 jar (5 ounces) sharp American cheese spread
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup dry bread crumbs

1. Prepare the asparagus according to package directions, leaving out the salt. Drain, set aside 3/4 cup cooking liquid.
2. Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish. Top with peas, mushrooms and pimientos; set aside.
3. In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and cooking liquid. Bring to a boil; cook and stir for two minutes or until thickened.
4. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables.
5. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce.
6. Cover and refrigerate for eight hours or overnight. Or bake, uncovered, at 350° for 35 to 40 minutes or until bubbly.

Garlic and Ginger Glazed Vegetables

• 2 teaspoons cornstarch
• 2 teaspoons sugar
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon crushed garlic
• 1-1/2 teaspoons minced fresh gingerroot
• 4 cups thinly sliced carrots
• 4 cups sugar snap peas
• 2 teaspoons brown sugar

1. In a bowl, combine cornstarch and sugar. Stir in half of  the broth and soy sauce until smooth; set aside.
2. In a nonstick skillet coated with nonstick cooking spray, sauté garlic and gingerroot for 30 seconds. Add the carrots, peas and additional broth.
3. Reduce heat to low; cook for eight to ten minutes or until vegetables are tender.
4. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for two minutes or until thickened.

Broccoli and Rice Delight

• 20 ounces frozen chopped broccoli
• 2 cups cooked rice
• 1 cup finely chopped celery
• 1 cup sour cream
• 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery or broccoli
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded Cheddar cheese

1. Cook broccoli as directed on package and drain,
2. Combine the cooked rice, celery, sour cream, soup, salt, and pepper in a separate bowl .
3. Place the broccoli into a 2-quart casserole dish.
4. Pour the rice mixture over the broccoli.
5. Sprinkle cheese over top.
6. Bake at 325° for 20 to 30 minutes, until heated through.

Green Bean Supreme

• 2 cans of green beans-drained
• 1 carton of sour cream
• 1/4 cup finally diced onions
• salt and pepper
• 2 tablespoons of butter
• 2 tablespoons of flour
• cheddar cheese

1. Melt butter in a deep cooking dish then add flour.
2. Cook for one minute.
3. Add the two cans of drained green beans, onions and salt and pepper.
4. Mix in sour cream and sprinkle cheddar cheese on top.
5. Place in a 325 oven for twenty minutes.

Glazed Carrot, Nut and Raisin Trio

• 1 cup apricot nectar
• 1 tablespoon honey
• 1 tablespoon butter or margarine
• 1/4 teaspoon salt
• 1 1/2 teaspoons cornstarch
• 1 pound baby carrots
• 1 cup walnut halves
• 1 cup raisins

1. Combine nectar and cornstarch in small bowl; mix until smooth.
2. Cook carrots in boiling water for ten minutes; drain.
3. Place carrots in a pan and add honey, butter and salt. Add nectar mixture and cook over low heat for five minutes.
4. Stir in walnuts and raisins.