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Staff Sides
Squash Casserole
• 3 lb. cooked squash
• 1 small onion
• 1 cup sour cream
• 1 cup grated cheese
• 1 cup Minute Rice
• 1 stick butter, melted
• 1 can cream of mushroom soup
In a large saucepan, steam squash
with onion, stirring occasionally.
Once tender, gently combine with
other ingredients. Transfer to
a glass baking dish, and bake
35 minutes at 325.
LEXIE
Broccoli Salad
• 5 cups broccoli florets
• 1 cup bacon, cooked and
crumbled
• ½ cup sliced almonds
• 1 cup grated cheddar cheese
• ¼ cup red onion, chopped
Add broccoli, bacon, almonds,
cheddar, and onion in a large
mixing bowl.
Dressing
• 1 cup mayonnaise
• ¼ cup sugar
(or your preferred sweetener)
• 1 Tbsp. white vinegar
• Salt and pepper, to taste
In a separate bowl, mix mayonnaise,
vinegar, sweetener, salt, and pepper.
Add dressing mixture to broccoli
salad and toss to combine until
evenly coated. Refrigerate one hour
and serve.
Carrot Souffle
• 3½ lbs. peeled carrots
• 1½ cups sugar
• 1 tsp. baking powder
• 1 Tbsp. vanilla extract
• 6 eggs
• ½ lb. margarine softened
(butter works too)
• 1/4 cup flour
Preheat the oven to 350 degrees.
In a large pot filled to just below the
steamer with water, add the carrots.
Steam for 12-14 minutes or until
very tender. Into your blender add
carrots, sugar, baking powder, vanilla
extract, eggs and margarine. Mix
until creamy with no chunks of
carrots. Add flour and pulse a couple
of times until just combined. Bake in
a 13x9 casserole for one hour until
golden brown on top.
MARY ANN
ALISHA
26 • NOVEMBER 2022