Enjoy these Thanksgiving side dish recipes from our listeners!

Broccoli & Rice by Deanna O'Brien of Volga

• 1 c minute rice,

• 1c. Boiling water,

• 2 T onion, chopped,

• 8 oz jar Cheez Whiz,

• 1 can cream of celery soup,

• 16 oz bag of broccoli steamed.

Preheat oven to 350 degrees. Cook rice in boiling water; set aside. Brown onion; set aside. Combine Cheez whiz, celery soup, rice and onion. mix until well combined. Steam bag of broccoli. Drain. Stir broccoli into cheese-rice mixture. Pour into baking dish; bake 45 minutes. It is easy to make and a change of pace from the traditional vegetables.

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Fresh Cranberry Salad by Lisa Krieg of Edgewood

• ​2 quarts ground cranberries

• 2 cups sugar

• 1⁄2 orange, rind of,

• ground 2 peeled oranges

• 2 (3 1/2ounce) boxes orange Jell-O

• Grind cranberries, oranges, rind and fold in the sugar. Make jello add refrigerate overnight! Perfect with Turkey and stuffing!!

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Scalloped Corn by Jeanne Fuelling Brown of Elkader

2 cans whole kernel corn, drained, 1 can creamed corn, 1 sleeve crushed soda crackers, 1beaten egg, salt pepper, onion powder. Mix all together well. Put several pats of butter on top. Cover. Bake at 350 for 45-50 minutes.

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​Cheesy Potatoes by Heather Hageman of Farmersburg

​2lb bag of shredded potatoes 
2 cans cream of chicken soup
2 cups of shredded cheddar cheese
1/2 stick of butter
In a saucepan, melt butter, cheese and soup till mixed well and cheese is melted. Stir often to prevent scorching. Put your hashbrowns in a large mixing bowl. Once cheese mixture is melted, add to the hashbrowns in bowl. Mix well. Put hashbrown mixture in a greased 9x10 pan. Cover pan with aluminumfoil. Bake at 350 degrees for 45 minutes. Enjoy.

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Sweet Potato Casserole with pistachios by Norma Thiese of Guttenberg

Sweet potatoes:
● 2 1⁄2 pounds sweet potatoes, peeled and cubed

● salt

● 2 tablespoons butter

● 2 large eggs

● 1⁄4 cup maple syrup

● 1⁄4 cup buttermilk

● 1⁄3 cup milk

● 1⁄2 teaspoon vanilla extract

● 1⁄2 teaspoon salt

● 1 pinch ground allspice

● 1 pinch cayenne pepper

Pistachio crust:

● 1⁄2 cup chopped roasted, salted pistachios; get shelled

● 1⁄2 cup light brown sugar

● 1⁄3 cup all-purpose flour

● 1⁄4 cup butter, melted

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter. 2. Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes. 3. Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish. 4. Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes. 5. Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

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