Different Thanksgiving Green Bean Casserole

I found this when I was making Thanksgiving dinner a few years ago, and we've made it every time since. Love it...it's not your usual green bean casserole, but if you're not married to the traditional one, this is a nice side dish for that meal or any, really.

Ingredients:
* 2 Tbspn butter
* 2 Tbspn flour
* 1 tsp salt
* 1 tsp white sugar
* 1/4 cup diced onion
* 1 cup sour cream or plain greek yogurt
* 3 (14.5 oz) cans french style green beans, (I use frozen, because I think they're crisper)
* 2 cups shredded cheddar cheese
* 1/2 cup crumbled ritz crackers
* 1 Tbspn butter, melted (for topping)

Directions:
1. Preheat oven to 350.

2. Melt 2 Tbspn butter in a large skillet over medium heat. Stir in the flour until smooth and cook for 1 minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and stir to coat.

3. Transfer the mixture to a 2-1/2 quart casserole dish. Spread the cheddar over the top. In a small bowl, combine the cracker crumbs and remaining butter, sprinkling over the cheese.

4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Roasted Vegetables

If you're willing to take the time to chop up vegetables, this is a very satisfying side! Roasting really brings out the flavor of the veggies and creates a perfect, cruncy, yet tender texture.

Ingredients:
* Veggies -- they can vary to your liking! The recipe I originally got from Allrecipes.com used the following for about 6 servings:
* 2 zucchini, chopped
* 1/4 eggplant, peeled and chopped
* 2 carrots, chopped
* 4 cherry tomatoes
* 1/2 red onion, sliced
* 1/4 red bell pepper
* 1/4 yellow bell pepper

* Marinade:
* 2 Tbspn olive oil
* 1/4 tsp each: dried rosemary, thyme, oregano, grated lemon zest
* 1/2 bay leaf, crushed
* small clove garlic, minced
* 1-1/2 tsp lemon juice
* salt and pepper to taste

Directions:
1. Combine all ingredients and marinate at least 2 hours, but preferably longer - overnight.

2. Roast uncovered at 400 for 20 mins or until tomatoes have split and edges of veggies are starting to crisp. Remove and stir. Roast for another 20 minutes. at this time, reduce heat to 200 and continue cooking until veggies are tender, turning every 20 minutes.

Brown Sugar Glazed Carrots

Ingredients:
* 1 bag of baby carrots (or cut up, whole carrots)
* 1/2 cup water
* 1-1/2 Tbspn butter
* 1-1/2 Tbspn brown sugar
* salt and pepper to taste

Directions:
1. Bring 1st four ingredients to a boil over medium-high heat.

2. Turn to low and simmer for approximately 6 minutes.

3. Turn back to high and cook until all the water is evaporated and carrots are tender.

4. Remove from heat and add salt and pepper.

Babi's Potato Salad

Ingredients:
* kettle of potatoes
* 6 eggs
* 1/2 small onion
* 4 stalks celery
* 2 cups miracle whip
* yellow mustard - to about the right color
* sugar - about 2 Tbspn
* Sweet pickle relish - about 1/4 cup
* salt to taste

Directions:
1. Peel, boil, chop, cool potatoes and eggs

2. Mix together with the rest of the ingredients

3. Refrigerate

Sally's Sidedish

This is a recipe from a friend of the family, and is always a big hit!

* 16 oz. creamed style corn (or approximately)
* 1 Cup Bisquick
* 1 egg
* 2 Tablespoons vegetable oil
* 4 oz. chopped green chilies
* 1/2 Cup milk
* 2 Cups Monterey Jack Cheese, cubed, (more or less to your liking)

Preparation:
* Preheat oven to 400 degrees
* Greese a 9x9 inch baking pan, (can use a casserole dish)
* In a medium bowl, mix together the creamed corn, bisquick, egg, and vegetable oil
* Pour half of the corn mixture into the greased pan
* Layer 1/2 of the green chilies on the corn mixture and put all of the cheese cubes on top of that
* Layer the remainder of the chilies on top of the cheese cubes
* Pour the milk over this
* Top with the remaining corn mixture
* Bake at 400 degrees for 30-40 minutes