Original Green Bean Casserole

This green bean casserole recipe, with canned beans and French-fried onions, is a holiday favorite with my family and so easy to make. The beloved dish has been a Thanksgiving tradition since it was created in 1955 by Dorcas Reilly, a chef from the Campbell's Test Kitchen. Campbell's printed the recipe right on the label of their soup cans, and the rest is history. From allrecipes.com.

*French fried onions are generally considered "foods worth trying cautiously" rather than strictly IC-friendly, as individual tolerances for onions vary significantly. While some with Interstitial Cystitis (IC) can tolerate them, others may find them to be a trigger. Be sure to check for other problem ingredients.

Original Green Bean Casserole


Ingredients:

2 (15-ounce) cans cut green beans, drained
1 (10.5-ounce) can condensed cream of mushroom soup (check for problem ingredients for all soups) try Pacific Foods
¾ cup milk
1 (2.8-ounce) can French fried onions, divided (food worth trying cautiously)
salt and pepper to taste (if tolerated)


Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Mix green beans, condensed cream of mushroom soup, milk, and half of the fried onions together in a 1.5-quart casserole dish.

3. Bake in the preheated oven until bubbly, about 25 minutes.

4. Sprinkle remaining onions on top; return to the oven for 5 minutes. Season with salt and pepper to taste. Let rest for a few minutes before serving.

Cheesy Garlic Zucchini Steaks – A Flavor-Packed Low-Carb Side

Looking for a delicious way to use up that summer zucchini? These Cheesy Garlic Zucchini Steaks are thick-cut, herb-seasoned, and topped with melty cheese for a simple yet satisfying dish. Baked to tender perfection, they make a great low-carb side, a vegetarian main, or a creative way to bring more vegetables to the table without sacrificing flavor.

This dish is fast, fuss-free, and packed with flavor. Slicing zucchini into thick “steaks” gives them a satisfying bite and allows the seasoning to cling perfectly. A touch of garlic, olive oil, and herbs brings depth, while the cheesy topping gives it that craveable, savory finish. You can also keep it dairy-free by using your favorite vegan cheese.

These Cheesy Garlic Zucchini Steaks are a fast, flavorful way to get more veggies on your plate without sacrificing flavor. Whether you’re looking for a side dish to complement your dinner or a satisfying vegetarian option, this recipe delivers every time. From msn.com.

Cheesy Garlic Zucchini Steaks – A Flavor-Packed Low-Carb Side


Ingredients:

4 medium zucchinis, sliced into thick steaks (lengthwise or into thick rounds)
2 tablespoons olive oil
2 garlic cloves, minced
½ cup vegan cheese shreds or regular mozzarella, cheddar, or parmesan (if tolerated)
½ teaspoon dried oregano
Salt and pepper, to taste
Fresh basil or parsley, for garnish


Directions:

1. Preheat Oven
• Preheat to 375°F (190°C) and line a baking sheet with parchment paper.

2. Prep the Zucchini
• Slice the zucchini into thick steaks—either lengthwise or thick diagonal cuts.
• Arrange on the prepared baking sheet.
• Drizzle with olive oil and top with minced garlic, oregano, salt, and pepper.

3. Bake
• Roast in the oven for 20–25 minutes, until the zucchini is fork-tender.

4. Add Cheese and Finish Baking
• Remove from oven and sprinkle with your choice of vegan or regular cheese.
• Return to oven for 5–7 more minutes, until cheese is melted and bubbly.

5. Garnish and Serve
• Top with chopped fresh basil or parsley.
• Serve warm as a side, light main, or veggie platter centerpiece.


*Tips for Success
• Don’t overbake in the first stage—zucchini should be tender, not mushy.
• Let cheese brown slightly on top for maximum flavor.
• For easy cleanup, use parchment or a silicone baking mat.
• Make it a full meal by serving with quinoa, rice, or crusty bread.


*Storage and Leftovers
• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm in the oven or air fryer to re-crisp the cheese.
• Freeze: Not recommended—zucchini loses texture when frozen.

Oven-Baked Zucchini Sticks That Beat Fries Every Time

If there’s one side dish or snack I find myself making again and again during zucchini season, it’s these Baked Zucchini Sticks. They’re crispy, flavorful, and feel just indulgent enough—without ever touching a deep fryer. Whether I’m serving them as a weeknight side, setting them out as a party snack, or just raiding the fridge for something crunchy, these are always a hit.

The coating is where the magic happens. A mix of Parmesan, Panko breadcrumbs, and herbs creates a crust that turns perfectly golden in the oven. The inside? Tender, but never mushy. They’ve got that ideal contrast between crisp and soft, which makes them seriously addictive—especially with a good dipping sauce on the side. From msn.com.

Baked Zucchini Sticks
(Serves 4 | Prep Time: 10 minutes | Cook Time: 20–25 minutes)


Ingredients:

2 medium zucchinis, cut into sticks
1/2 cup grated Parmesan cheese (if tolerated)
1/2 cup Panko breadcrumbs (check for problem ingredients)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste (if tolerated)
1 large egg, beaten


Directions:

1. Prep and Preheat
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper—or lightly grease it if I’m out of parchment. This helps prevent sticking and makes cleanup easier.

2. Make the Coating
In a shallow bowl, I mix together the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, and a pinch each of salt and black pepper. This blend gives the sticks all their crispy, savory flavor.

In a separate bowl, I whisk the egg until it’s smooth and ready for dipping.

3. Coat the Zucchini
I dip each zucchini stick into the egg first, letting any extra drip off, then roll it in the breadcrumb mixture. I press gently to make sure the coating sticks well, then transfer it to the baking sheet. Repeat until all the sticks are breaded and lined up.

It’s a bit of a process, but once you get going, it’s actually kind of relaxing—and worth every minute.

4. Bake Until Golden
Into the oven they go for 20–25 minutes. I usually check around the 18-minute mark and give the pan a little shake to make sure everything is browning evenly. The zucchini should be golden and crisp, especially on the edges.

For extra crunch, I sometimes broil them for the last 1–2 minutes—but keep a close eye to avoid burning.

5. Cool and Serve
I let the sticks cool for a couple of minutes so they don’t burn my fingers, then serve them warm with a dipping sauce.


Tips and Tweaks

Go gluten-free: Swap in gluten-free Panko or crushed rice crackers.
Make them cheesy: Use extra Parmesan or add shredded mozzarella to the coating mix.
Try air-frying: These bake beautifully, but they also crisp up fast in an air fryer at 400°F for 10–12 minutes.


What I Serve With These

These sticks are versatile. I serve them as:

A side with grilled chicken or pasta
An appetizer with a platter of dips and veggies
A healthier snack alternative to chips or fries
A party finger food that disappears before anything else
Pair them with a cold drink and a few napkins—yes, they’re finger food, and yes, they get devoured quickly.



FAQs from My Kitchen

Q: Can I make these ahead of time?

A: I recommend baking them fresh for best texture, but you can prep the zucchini sticks and breading mixture ahead. Just wait to dip and coat until you’re ready to bake.

Q: Can I reheat leftovers?

A: Yes! Pop them back in the oven or air fryer at 375°F for 5–8 minutes to crisp them back up. The microwave makes them soggy, so I avoid that.

Q: Do I need to salt the zucchini ahead of time?

A: Not for this recipe. Since they’re going straight into the oven, the moisture cooks out just enough without making the coating soggy.
Q: Can I use yellow squash instead?

A: Definitely. Just cut it into similar-sized sticks and follow the same steps.

Glazed Carrots

Tender, tasty, and ready in a flash, sweet glazed carrots are a four-ingredient side dish that’s always a crowd-pleaser. From lilluna.com.

Glazed Carrots


Ingredients:

1 (16-ounce) bag baby carrots
½ cup water
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
salt and pepper, to taste (if tolerated)


Directions:

1. Combine carrots, water, butter, and brown sugar in a pan over medium-high heat and bring to a boil.

2. Cover and reduce the heat to cook on low for approximately 6 minutes.

3. Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–6 minutes.

4. Remove from the heat and sprinkle with salt and pepper.



Notes

Variation: For some extra flavor and texture, add ⅓ cup chopped, toasted walnuts or almonds after simmering for the first 6 minutes.

Oven Directions: Place baby carrots in a buttered casserole dish and sprinkle with salt and pepper. Sprinkle with brown sugar and drizzle on melted butter. Cover and bake at 350 degrees F for 1 hour.

Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas. From damndelicious.net.

Jiffy Corn Casserole Recipe


Ingredients:

1 box Jiffy Corn Muffin Mix (8.5 oz.) (check for problem ingredients)
1/2 cup melted butter
8 oz. sour cream (if tolerated)
1 15.25 oz. can of regular kernel corn (drained)
1 15.25 oz. can of creamed corn
2 large eggs


Directions:

1. Preheat oven to 350 degrees F.

2. Put the eggs in a large mixing bowl and whip slightly with a fork.

3. Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.

4. Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.

5. Pour into buttered 8×8 inch casserole dish.

6. Bake for 45 minutes, uncovered.

7. When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)



NOTES:

This recipe as written bakes in an 8×8 inch pan. It can easily be doubled, and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe should be baked in a 9×13 inch pan and will take 1 to 1 1/2 hours to bake.



SUBSTITUTES:

The sour cream can be replaced with Greek yogurt (if tolerated and without problem ingredients). It will have a stronger taste, but it will give you the same texture along with some extra protein.

Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry.

You can use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.



GLUTEN-FREE CORN CASSEROLE:

You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur. Be sure to check for problem ingredients.

Creamy Garlic Parmesan Brussel Sprouts With Bacon

Sautéed creamy Brussels Sprouts and bacon oven baked in a cheesy garlic sauce topped with bubbling mozzarella and parmesan cheese! This recipe is guaranteed to convert ANY sprouts hating fan to fall in love (me included)! From cafedelites.com.

Creamy Garlic Parmesan Brussel Sprouts With Bacon


Ingredients:

10 ounces (300 g) bacon, cut into strips (without problem ingredients)
2 tablespoons butter
2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)
Salt and pepper to season (if tolerated)
5 cloves garlic finely chopped
1 1/2 cups (400 ml) light or heavy cream, (thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)
1/3 cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated parmesan cheese


Directions:

1. Preheat oven to 375°F | 190°C.

2. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

3. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.

4. Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).

5. If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.

6. Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

7. Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

Crunchy Potato Casserole

Niki came up with this recipe all by herself and it looks really scrumptious. She even served it at a dinner party and everyone loved it! From nikicooks.blogspot.com.

Crunchy Potato Casserole


Ingredients:

1/2 bag frozen hash browns (cubed kind) without problem ingredients
1 Cream Soup Substitute
1 cup cottage cheese
1/2 cup mild cheddar cheese (on the maybe list, feel free to leave out)
2 cup crushed Corn Flakes (without problem ingredients)
Sprinkle Garlic Salt


Directions:

Make the cream soup substitute per directions. Mix potatoes, cream soup, cottage cheese, and cheddar cheese in a greased casserole dish. Cover top with corn flakes and sprinkle with garlic salt. Bake uncovered at 400 for about 35-40 minutes until Corn Flakes are golden.

Serves 6 large helpings

The BEST Homemade Mac and Cheese

The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. Trish used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. From momontimeout.com.

The BEST Homemade Mac and Cheese


Ingredients:

16 oz elbow macaroni, cooked (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese shredded (if tolerated or try mild or medium)
2 cups Gruyere cheese shredded (if tolerated)
salt and pepper to taste (if tolerated)
1 1/2 cups panko bread crumbs (if tolerated)
4 tbsp butter melted
1/2 cup Parmesan cheese shredded (if tolerated)
1/4 tsp smoked paprika or regular paprika (if tolerated or omit)


Directions:

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.

2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

4. Melt butter in a deep saucepan, dutch oven, or stock pot.

5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.


*If you want, use different cheese combinations when you make this mac and cheese recipe.

Easy Cheesy Zucchini Bake

You’ll love this Easy Cheesy Zucchini Bake that’s a tasty zucchini side dish that has been mega-popular for years on Kalyn’s blog! In fact, this is the most popular recipe of all the Top Ten Low-Carb Zucchini Recipes on her blog! From kalynskitchen.com.

Easy Cheesy Zucchini Bake


Ingredients:

2 medium zucchini, cut in slices or half-moon slices
2 medium yellow squash, cut in slices or half-moon slices
4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion (if tolerated or omit)
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1 cup grated mozzarella cheese (see notes below)
1/2 cup coarsely grated Parmesan, plus a little more for the top if desired (if tolerated)
salt and fresh ground black pepper to taste (if tolerated)


Directions:

1. Preheat oven to 350F/180C. Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray. (I originally used the small size, but now I prefer a slightly bigger dish.)

2. Wash the squash and cut in slices or half-moon slices.

3. Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner to dry the basil and Herb Scissors to cut into thin slices.)

4. Slice green onions.

5. Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper.

6. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it's mostly tender.)

7. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated mozzarella, plus a little more Parmesan if desired.

8. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

9. This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!


NOTES
You can use more cheese or use other white cheese if you prefer but that will increase the amount of carbs in this recipe.

Zucchini Casserole

This Zucchini Casserole recipe has layers of zucchini and eggs in a cheesy, garlic cream sauce. High in protein and low in carbs, this casserole is a perfect Keto side dish the whole family will enjoy. From nosugarnoflourrecipes.com .

Zucchini Casserole


Ingredients:

3 small zucchini (4 cups sliced)
2 teaspoons kosher salt
2 Tablespoons olive oil
1 yellow onion, diced (if tolerated)
2 cloves garlic, minced
1 green onion (if tolerated)
1 cup heavy whipping cream
1 cup shredded cheddar cheese
¼ cup parmesan cheese, shredded (if tolerated)
½ teaspoon ground black pepper (if tolerated)
2 large eggs
1 ½ cups crumbled fresh mozzarella cheese (can also use shredded)


Directions:

1. Prepare the zucchini: Remove the top and bottom, and slice it thin. Place the zucchini slices in a large tray covered with a clean tea towel or paper towel. Sprinkle some salt on top so they’ll release excess water. Leave it for 10-15 minutes, and then repeat it on the other side. Then dry the zucchini using a clean towel. Take a 9’’ round baking pan, and arrange ⅓ -¼ of the zucchini slices on the base. Set aside.

2. Preheat the oven to 400 degrees F.

3. Add two tablespoons of olive oil into a skillet and sauté onion and garlic until fragrant (about 2 minutes). Add sliced green onion (the white part only) and stir until the onion is translucent.

4. To the skillet, over medium heat, add heavy cream, cheddar, and parmesan cheese; mix until smooth and slightly thickened. Remove from heat.

5. Season cheese mixture with ground black pepper, and add beaten eggs. Whisk to combine.

6. Cover the zucchini slices with creamy sauce and mozzarella cheese. Repeat two to three more layers with the rest of the zucchini, the sauce, and mozzarella cheese.

7. Bake this zucchini casserole for 20 minutes or until zucchini is fork-tender. Serve warm.


Notes
• To avoid a watery dish, we salt the zucchini in the first step. If you skip this step, you may need to use a skimmer at the end to remove zucchini from dish (leaving behind some of the extra liquid).
• Want to finish with a crunchy topping? Add crushed pork rinds (if tolerated) to the top of the dish before baking. You can also try Panko bread crumbs.
• Use a combination of yellow squash and zucchini for a pop of color.
• Add fresh parsley after baking for some bright color if desired.


Recipe FAQs

Is zucchini keto?
Yes, zucchini is approved for keto diets. It’s high in water content and fiber with only about 2 net carbs per serving.
Can I make this casserole with egg whites only?
No, the casserole recipe will not work with egg whites only. The yolk provides necessary fats, liquid and protein to bind the casserole together. It also adds a richer flavor than egg whites alone would provide.
How do I keep zucchini from getting mushy? Salting the zucchini, then patting it dry with a towel helps keep the zucchini from getting watery as it bakes. You should also be careful not to over cook the zucchini. It doesn’t need much time in the oven. As soon as it is easy to pierce with a fork, it is ready to eat.
How do you store leftover zucchini casserole?
Baked zucchini casserole tastes best enjoyed warm the same day it is made. Leftovers can be tightly covered and stored in the fridge.

Roasted Garlic Creamed Corn

This roasted garlic creamed corn recipe is lightened up and creamy as ever making it a smart holiday (or anytime) side dish option. The addition of roasted garlic is a simple step that adds so much to the flavor! From mysequinedlife.com.

Roasted Garlic Creamed Corn


Ingredients:

For the roasted garlic:
1 head of garlic
1 1/2 tsp olive oil

For the creamed corn:
2 tbsp unsalted butter
4 cloves roasted garlic, mashed
15 oz corn kernels, fresh, canned, or frozen and thawed
1/4 cup heavy cream
1 1/2 tsp granulated sugar
1 tsp salt
1/2 tsp ground black pepper (if tolerated)
3/4 cup milk (I used 2%)
2 tbsp all-purpose flour


Directions:

To roast the garlic:

1. Preheat oven to 400°F. Remove all but the innermost layer of garlic skin and slice off the top 1/4" or so of the garlic.

2. Set the garlic on a sheet of aluminum foil. Drizzle olive oil over the cut side of the garlic, making sure that the oil gets down into the nooks and crannies between the cloves.

3. Wrap the garlic well in the aluminum foil and place in the oven. Roast for 40 minutes, or until the cloves are deep golden and very easy to insert a toothpick or tester into. Set aside.

To make the creamed corn:

1. Melt butter in a medium saucepan set over medium heat. Add mashed roasted garlic cloves, corn, cream, sugar, salt, and pepper and stir to combine. Let cook for 5 minutes until the corn kernels are tender.

2. Whisk milk and flour together until smooth and no lumps remain. Pour into the saucepan with everything else and stir to combine. Let cook for an additional 5 minutes or until thickened to your liking. Then remove from heat.

3. Carefully transfer 1 cup of the roasted garlic creamed corn to a food processor and pulse until mostly smooth. Add back into the saucepan and stir to combine. Serve while warm.


Notes:

Leftover roasted garlic cloves can be stored in the refrigerator for future use. Likewise the garlic can be roasted ahead of time to speed up this recipe the day of.

Creamy Sweet Corn with Okra

A bit of cream and a few crumbles of bacon lightly coat these delightful veggies the whole family will love. From tasteofhome.com.

Creamy Sweet Corn with Okra


Ingredients:

1 small onion, chopped (if tolerated)
2 tablespoons butter
1 garlic clove, minced
3 cups frozen corn, thawed
1 cup frozen sliced okra, thawed
1/4 cup half-and-half cream
2 slices ready-to-serve fully cooked bacon, chopped (if tolerated)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)


Directions:

In a large skillet, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Slow Cooker Creamed Corn

Skip the canned creamed corn and make it from scratch right from the crock pot. It’s so rich and creamy and unbelievably easy to make with just 5 ingredients! From damndelicious.net.

Slow Cooker Creamed Corn


Ingredients:

3 (15.25-ounces) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper (if tolerated)
8 ounces cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices


Directions:

1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.

2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.

3. Serve immediately.

Honey Glazed Baby Carrots

Honey brings in such a pleasant sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving spread or any dinner! From damndelicious.net.

Honey Glazed Baby Carrots
4 servings


Ingredients:

2 tablespoons unsalted butter
1 (16-ounce) bag baby carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves


Directions:

1. Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*

2. Serve immediately.


*Cooking time may need to be adjusted depending on the thickness of the carrots.

Apple Walnut Sausage Stuffing

Make your stuffing ahead of time! It’s easy, quick, and flavorful with crumbled sausage, fresh herbs, and apples! SO GOOD!!! This recipe was adapted to make it IC friendly. From damndelicous.net.

Apple Walnut Sausage Stuffing


Ingredients:

10 cups (1-inch) bread cubes*
1 tablespoon olive oil
1 pound mild ground pork sausage (without problem ingredients)
6 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced (if tolerated)
1 1/2 cups sliced celery
2 GALA or FUJI apples, chopped
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme leaves
1 cup toasted walnuts
1/2 cup finely chopped fresh parsley (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 1/2 cups chicken stock (without problem ingredients)


Directions:

1. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.

3. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.

4. Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.

5. In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*

6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.

7. Serve immediately.

Notes:

*A mixture of breads that are IC friendly can be used, if desired. Or you can simply use 1 (16-ounce) loaf of your choice that is without any problem ingredients.

*This can be made 1 day ahead. Let cool; cover and chill.

Easy Green Bean Casserole

The easiest, creamiest green bean casserole ever. Even the pickiest of eaters will be begging for seconds! From damndelicious.net.

*French fried onions are generally considered "foods worth trying cautiously" rather than strictly IC-friendly, as individual tolerances for onions vary significantly. While some with Interstitial Cystitis (IC) can tolerate them, others may find them to be a trigger. Be sure to check for other problem ingredients.

Easy Green Bean Casserole
8 servings


Ingredients:

1 pound green beans
1 tablespoon cornstarch
2 tablespoons unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced (if tolerated)
1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg (if tolerated- on the “Try It” list)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
1/2 cup milk
1/2 cup heavy cream
2 teaspoons Worcestershire sauce (if tolerated- on the “Caution” list)
1/2 cup FRENCH’S® Original French Fried Onions, or more, to taste (if tolerated)


Directions:

1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

2. In a large pot of boiling salted water, blanch green beans until bright green in color and tender crisp, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.

3. In a small bowl, whisk together cornstarch and 2 tablespoons water; set aside.

4. Melt butter in a large skillet over medium high heat. Add garlic, mushrooms, onion, thyme and nutmeg. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in milk, heavy cream and Worcestershire.

5. Bring to a boil; reduce heat and stir in cornstarch mixture until thickened, about 2-3 minutes. Stir in green beans.

6. Add green bean mixture to prepared baking dish. Sprinkle with fried onions. Place into oven and bake until bubbly and golden brown, about 15 minutes.

7. Serve immediately.

Potato Gratin Dauphinois

Looks fancy, but easy to make. A great side dish for any occasion! From grandmotherskitchen.org.

Potato Gratin Dauphinois


Ingredients:

3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground pepper (if tolerated)
1 clove garlic, peeled and halved
1 cup grated Gruyere (if tolerated)
2 Tablespoons chopped parsley, optional (if tolerated)


Directions:

1. Preheat oven to 375 F.

2. Grease an 8 inch oven proof dish with butter and bottom and sides with the garlic clove pieces.

3. Wash, peel, slice the potatoes into 1/8 inch pieces.

4. Bring 2 cups of the heavy cream to a simmer in a large heavy bottom saucepan. Add the sliced potatoes, salt and pepper and cook for 5 minutes.

5. Transfer the partially cooked potatoes in cream into the prepared baking dish. Pour the remaining 1 cup of cream on top and sprinkle with the Gruyere cheese.

6. Sprinkle the chopped parsley on top. Cover with aluminum foil.

7. Bake for about 25 minutes until the potatoes are tender.

8. Remove the foil and bake for another 5 minutes or until the top is golden brown and bubbly.

9. Remove from oven and let rest 10 minutes before serving.

Sweet Potato Soufflé

Thanksgiving is almost here and many enjoy sweet potato casserole during dinner. Here is a Sweet Potato Soufflé I like to make for our Thanksgiving dinner or bring to someone’s home.
I give it: ★ ★ ★ ★ ★

Sweet Potato Soufflé

3 cup sweet potato (cooked and mashed or 29 oz. can sweet potato), drained
1 cup sugar
2 eggs, well beaten
1 teaspoon vanilla
½ cup milk
½ cup butter, melted
1 teaspoon vanilla (optional)

Mix potato ingredients together until well blended and spread in a 13 x 9 inch pan.


Topping:

1 cup light brown sugar
½ cup flour
1 cup nuts, chopped (if tolerated)
1/3 cup butter

Mix well. Ingredients will be stiff and crumbly. Crumble over top of sweet potato. Bake in 350 degree F. oven for 30 minutes.


NOTE: This may also be put into 2 pie shells and served as a desert. Bake in 350 degree oven for 30 minutes.

Roasted Maple Cinnamon Sweet Potatoes

These roasted maple cinnamon sweet potatoes are seasoned with cozy flavors and roasted to perfection until crispy on the outside and soft on the inside! YUM! From pumpkinnspice.com.

Roasted Maple Cinnamon Sweet Potatoes


Ingredients:

3 large sweet potatoes, peeled and diced into 1 inch cubes
2 tablespoons olive oil
2 1/2 tablespoons pure maple syrup
2 teaspoons cinnamon (if tolerated)
Salt and pepper, to taste (if tolerated)


Directions:

1. Preheat oven to 400F. Lightly coat a baking pan with non-stick cooking spray, or line with parchment paper. Set aside.

2. In a medium bowl, combine the olive oil, maple syrup, cinnamon, salt and pepper.

3. Add potatoes and toss to coat.

4. Spread potatoes in an even layer onto prepared pan.

5. Roast for 30-35 minutes, or until browned and crispy.

6. Remove from the oven and let cool for 5 minutes.

7. Serve immediately.

8. Enjoy!

Baked Mushrooms With Cheese

This baked mushrooms with cheese makes an excellent appetizer or is a delicious side dish to a steak dinner and salad. From grandmotherskitchen.org.

Baked Mushrooms With Cheese


Ingredients:

8 large brown mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
1 cup cheddar cheese, grated
1/3 mozzarella cheese, grated


Directions:

Preheat your oven to 425 degrees F.

Place a baking dish into the oven to preheat as well.

Cut the stems off the mushrooms.

Give the mushrooms a little scrub with a mushroom brush.

With an oven mitt, remove the warm/hot pan and place it onto an pot holder or heat resistant pad.

* Just a little tip: it can be dangerous to place a hot pan on cold surface, as sometimes they can shatter.

Put the mushrooms on the pan cup side up.

Drizzle with olive oil and season with salt and pepper.

Bake for 8-10 minutes until just tender.

Remove and sprinkle with cheeses.

Return dish to the oven and bake 3-4 minutes until cheese is melted.

Garnish with fresh herbs.