I think barley gets a bad wrap and if you’ve only tried the quick cooking barley or only had over cooked barley, you might be turning your nose up at this salad. Try this salad and I think it will change your mind plus,
barley is high in nutrients, fiber and a great option to help keep blood sugar regulated.

Why You’ll Love This Recipe

• Fresh and hearty barley salad with simple ingredients – chewy barley paired with crisp cucumbers, peppers and crunchy radishes makes every bite satisfying.
• Easy make-ahead salad for meal prep or gatherings – it holds up well in the fridge and actually gets better as it sits.
• Light, flavorful homemade vinaigrette – made with pantry staples and fresh herbs for a bright, balanced flavor.

How to Make White Bean Barley Salad

1. Cook the barley Prepare barley according to package directions. Drain an rinse under cold water, draining excess liquid. Set aside.
2. Prep the vegetables Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
3. Rinse the beans Drain and rinse the white beans under cold water to remove excess starch and improve flavor.
4. Combine the salad In a large bowl, add cooled barley, white beans, and all of the chopped vegetables. Toss gently to combine.
5. Make the dressing In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.

6. Toss everything together Pour the dressing over the salad and mix until everything is evenly coated.
7. Chill and serve Refrigerate for at least 30 minutes before serving for the best flavor.

Serving Ideas

Serve this white bean barley salad alongside grilled meats, sandwiches, or as part of any potluck spread. It’s also perfect for packing up for lunches during the week.

This is the kind of recipe that easily becomes a staple. It’s simple, flexible and made with ingredients you probably already have on hand. Whether you’re prepping lunches for the week or need something reliable for a get-together, this salad delivers every time without overcomplicating things.

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White Bean Barley Salad

A fresh and hearty white bean barley salad loaded with crisp vegetables and tossed in a simple homemade vinaigrette. This easy make-ahead salad is perfect for meal prep, potlucks, or a light, satisfying lunch.

Course Side Dishes

Cuisine American

Keyword barley salad, make ahead sides

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Servings 12

Calories 208kcal

Author Milisa

Ingredients

• 4 cups cooked pearl barley (cooked according to package directions 35-40 minutes)
• 2 cups cucumbers diced
• 1 bell pepper diced (I used 1/2 green and 1/2 red)
• 1 cup red onion diced
• 1 cup radishes diced
• 2 cans navy beans 16 ounces each or any white beans

For the Dressing

• ½ cup olive oil
• ½ cup white wine vinegar
• ½ cup honey
• 2 tablespoons granulated garlic
• 2 tablespoons dried thyme
• 1 tablespoon fresh parsley
• 1 ½ teaspoons kosher salt
• ½ teaspoon red pepper flakes

Instructions

• Rinse cooked barley under cold water, drain well and set aside.
• Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
• Drain and rinse the white beans under cold water, drain well.
• In a large bowl, add cooled barley, white beans and all of the chopped vegetables. Toss gently to combine.
• In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.
• Pour the dressing over the salad and mix until everything is evenly coated.
• Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

• Add crumbled feta or Parmesan cheese for extra richness.
• Toss in grilled chicken or shrimp to make it a full meal.
• Swap white beans for chickpeas, kidney beans or black beans depending on what you have on hand.
• This salad is great cold or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 179mg | Fiber: 3g | Sugar: 13g | Vitamin A: 409IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mg

More Hearty Sides You’ll Love

Carbonara Beans

Macaroni Ham Salad

Frito Corn Salad

Chickpea Cucumber Salad

The post White Bean Barley Salad appeared first on Miss in the Kitchen.

These creamy beans were so delicious that I could not stop talking about them. Easily the best beans I’ve ever tried and I will be making this on repeat.

Why You’ll Love This Recipe

• It tastes like comfort in a bowl. Creamy beans, smoky bacon and parmesan taste delicious and so satisfying.
• Great when you want something cozy but not complicated. One skillet and simple steps.
• Turns pantry beans into something special. No soaking or fancy ingredients.
• Works as dinner or a hearty side. Flexible for busy weeknights.

Ingredients for Carbonara Beans Recipe

• White beans canned or cooked dry beans (navy beans or cannellini beans)
• Bacon
• Onion
• Granulated garlic
• Knorr Chicken bouillon
• Heavy whipping cream
• Parmesan cheese
• Fresh ground pepper
• Parsley for garnish

How to Make Carbonara Beans

1. Cook bacon in a large skillet over medium heat, turning after about 3-4 minutes, cooking until crisp on both sides.
2. Remove bacon to a paper towel lined plate and set aside. Leaving bacon grease in the pan.
3. Add diced onion to the skillet. Cook until soft and lightly golden, stirring often.
4. Pour in heavy whipping cream. Stir in granulated garlic, chicken bouillon and fresh ground pepper.
5. Add drained white beans. Stir to coat.
6. Simmer gently for 5 to 7 minutes until thickened.
7. Remove from heat. Stir in parmesan cheese.

8. Top with crumbled bacon and fresh parsley.

How to Serve

• Spoon over toasted sourdough or crusty bread.
• Serve as a side with chicken or pork chops.
• Enjoy as a simple bowl-style dinner with a green salad.

Creamy, cozy, and loaded with flavor, these Carbonara Beans are the kind of recipe you will want on repeat. They use everyday ingredients and deliver big comfort with very little effort. Add this one to your weekly rotation and see just how fast it disappears.

Have you tried this Carbonara Beans recipe? Leave a comment and star rating below to let me know how it turned out and how you served it.

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Carbonara Beans

Carbonara Beans are a creamy skillet dish made with white beans, bacon, parmesan and cream for an easy comfort food recipe that works as a side or simple dinner.

Course Side Dishes

Cuisine American

Keyword creamy beans, navy beans, white beans

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 693kcal

Author Milisa

Ingredients

• 4 slices thick cut bacon
• 1 onion yellow or sweet, diced
• 1 tablespoon granulated garlic
• 2 teaspoons chicken buillon
• ½ teaspoon fresh ground pepper
• 1 cup heavy whipping cream
• 4 cups white beans navy beans or cannellini beans (2 14.5 ounce cans rinsed and drained)
• ¾ cup parmesan cheese finely grated
• fresh parsley optional for garnish

Instructions

• Cook bacon in a large skillet over medium heat, turning after about 3-4 minutes, cooking until crisp on both sides.
• Remove bacon to a paper towel lined plate and set aside. Leaving bacon grease in the pan.
• Add diced onion to the skillet. Cook until soft and lightly golden, stirring often.
• Pour in heavy whipping cream. Stir in granulated garlic, chicken bouillon and fresh ground pepper.
• Add drained white beans. Stir to coat.
• Simmer gently for 5 to 7 minutes until thickened.
• Remove from heat. Stir in parmesan cheese.
• Top with crumbled bacon and fresh parsley.

Notes

Recipe Tips and Variations

• Add a pinch of red pepper flakes for a little heat.
• Thin the sauce with a splash of milk or broth if needed.
• Stir in baby spinach at the end for extra greens.

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. 

Reheat: Cook in a pan over medium heat, stir in a tablespoon of milk if the beans are too thick, stirring until heated through.

Nutrition

Calories: 693kcal | Carbohydrates: 52g | Protein: 31g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 104mg | Sodium: 577mg | Potassium: 1218mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1036IU | Vitamin C: 2mg | Calcium: 433mg | Iron: 7mg

More Easy Side Dishes You’ll Love

White Bean Salad

Parmesan Potatoes

Sautéed Mushrooms

Parmesan Squash

The post Carbonara Beans appeared first on Miss in the Kitchen.

Hashbrown casserole is a classic side dish to serve for potlucks and holiday dinners. It’s so simple to make with simple ingredients and is sure to be a family favorite.

The first time I ever tried this easy cheesy hashbrown casserole was in Wyoming when we went to help the neighbors work their sheep. They called this dish branding potatoes because they were what everyone served for lunch when they branded cattle.

Why You Will Love this Cheesy Hashbrown Casserole Recipe

• Budget-Friendly Side Dish: Making this recipe using whole potatoes in place of the packaged shredded hash browns is a money saver. This recipe is perfect to feed a crowd. 
• Favorite Side Dish: Everyone loves this potato side dish with lots of cheese. It is the perfect compliment to any meal of the day and it’s so easy to make with just a few minutes of prep.
• Great for Holiday Dinners: Cheesy hash brown casserole is perfect for Christmas dinner, Thanksgiving dinner, Easter brunch and family gatherings

This cheesy potato casserole is known by different names such as funeral potatoes, party potatoes or cheesy potatoes.  Whatever you call this great side, just add it to the menu!

Ingredients for Cheesy Hashbrown Casserole Recipe

• russet potatoes
• onion
• cheddar cheese
• sour cream
• heavy cream
• butter
• chicken base
• black pepper
• kosher salt

Budget Tip

I don’t ever remember to buy frozen hash browns or the refrigerated shredded hashbrowns from the grocery store. There’s no need for expensive pre shredded potatoes to make hashbrown casserole recipe! You can make them with the potatoes that you have in the pantry.

How to Shred Potatoes for Hashbrowns

1. Wash and dry potatoes. Peel if desired. 
2. Shred on the large side of a box grater or use a food processor. 
3. Place in a colander and rinse thoroughly. Squeeze out excess liquid from the shredded potatoes over the sink or over a bowl to remove the excess liquid. This will keep your hashbrowns from being mushy.

This is the best way to make hash brown potatoes. This method works for hashbrown casserole or traditional fried crispy hash browns. Give it a try the next time you are making hashbrowns.

How to Make Hashbrown Casserole Recipe

1. Shred 2 1/2 – 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place potatoes into a 9 x 13 pan.
2. Dice 1 cup onion.
3. Shred 8 ounces of cheddar cheese and add 2/3 of it to potato mixture. Mix well.

4. In another bowl combine melted butter, heavy cream, sour cream, chicken base, salt and pepper. Whisk together and pour over potato mixture. 
5. Pour sauce over potato mixture and mix well. Spread evenly and top with remaining shredded cheese. 
6. Bake 45 minutes to 1 hour or until potatoes are cooked through. Cheese will be melted and golden brown.

Variations for Cheesy Potato Casserole

• Cream Soup: Use cream of chicken soup or cream of mushroom soup in place of the heavy cream and chicken base. 
• Cream cheese makes a good substitute for the heavy cream.
• Different Cheeses: Colby-Jack, Gruyere, Mozzarella cheese or Pepper-Jack are all great options for cheesy hashbrown potato casserole.

• Make it a Main Dish: Add browned breakfast sausage, ground beef or even cooked chicken will turn these cheesy potatoes into a hearty dinner the whole family will love.
• Crunch Toppings: Crushed corn flakes, crushed ritz crackers, potato chips or panko breadcrumbs can be sprinkled over the top of the casserole before baking.
• Garnishes: After baking sprinkle the casserole with sliced green onions, candied jalapenos or chopped fresh herbs.

Hashbrown Casserole Notes

• Make Ahead: Hashbrown casserole is one of those dishes that just gets better the next day. Prepare up to 2 days in advance. Mix it up and cover tightly with plastic wrap, do not bake. Refrigerate until ready to bake. Bake as directed. (If using a glass baking dish, allow to come to room temperature before placing in the oven.)
• Leftovers: Cover the casserole dish with aluminum foil or plastic wrap in the refrigerator up to 4 days.
• Reheat: Hashbrown casserole can be reheated in a non-stick pan over medium heat, stirring until heated through or place in a baking pan and bake for 12- 15 minutes until heated through.

We love this easy cheesy hashbrown casserole for any meal of the day. It’s the perfect breakfast casserole for any holiday morning. It’s also the perfect easy side for all holiday meals.

If you love Cracker Barrel hashbrown casserole, this is sure to be one of your favorite things. It’s just the most comforting side dish that is always a massive hit.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A STAR RATING, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole is a delicious addition to any meal of the day. This recipe is completely from scratch made from whole potatoes and no canned soups!

Course Side Dishes

Cuisine American

Keyword Cracker Barrel Hashbrown Casserole, funeral potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 Servings

Calories 333kcal

Author Milisa

Ingredients

• 2 ½ – 3 pounds russet potatoes
• 1 cup diced onion
• 8 ounces shredded cheddar cheese divided use
• 12 ounces sour cream
• ¾ cup heavy cream
• ½ cup melted butter
• 1 teaspoon chicken base
• 1 teaspoon pepper
• ½ teaspoon kosher salt

Instructions

• Preheat oven to 375 °
• Scrub potatoes and peel if desired. Shred on large side of box grater.
• Shred 2 1/2 – 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place potatoes into a large mixing bowl or right into the 9 x 13 baking dish.
• Add onions and 2/3 of shredded cheese, set aside.
• In another bowl, combine sour cream, heavy cream, melted butter, chicken base, pepper and salt. Whisk until well combined.
• Pour over potato mixture, stirring until mixed well.
• Pour into a greased 9 x 13 baking pan and top with remaining cheese.
• Bake 45 minutes to one hour or until potatoes have cooked through.

Video

Notes

Variations

• Cream Soup: Use cream of chicken soup or cream of mushroom soup in place of the heavy cream and chicken base. 
• Cream cheese makes a good substitute for the heavy cream.
• Different Cheeses: Colby-Jack, Gruyere, Mozzarella cheese or Pepper-Jack are all great options for cheesy hashbrown potato casserole.
• Make it a Main Dish: Add browned breakfast sausage, ground beef or even cooked chicken will turn these cheesy potatoes into a hearty dinner the whole family will love.
• Crunch Toppings: Crushed corn flakes, crushed ritz crackers, potato chips or panko breadcrumbs can be sprinkled over the top of the casserole before baking.
• Garnishes: After baking sprinkle the casserole with sliced green onions, candied jalapenos or chopped fresh herbs.

• Make Ahead: Hashbrown casserole is one of those dishes that just gets better the next day. Prepare up to 2 days in advance. Mix it up and cover tightly with plastic wrap, do not bake. Refrigerate until ready to bake. Bake as directed. (If using a glass baking dish, allow to come to room temperature before placing in the oven.)
• Leftovers: Cover the casserole dish with aluminum foil or plastic wrap in the refrigerator up to 4 days.
• Reheat: Hashbrown casserole can be reheated in a non-stick pan over medium heat, stirring until heated through or place in a baking pan and bake for 12- 15 minutes until heated through.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 21g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 297mg | Fiber: 2g | Sugar: 3g

More Hashbrown Recipes

Breakfast Hashbrown Casserole

Brisket Hashbrown Casserole

Bacon Hashbrown Casserole

Crispy Hashbrowns

The post Cheesy Hashbrown Casserole appeared first on Miss in the Kitchen.

They are perfect as an appetizer, game day snack, or an indulgent side dish for burgers and sandwiches. These onion rings fry up crisp on the outside while staying tender and sweet on the inside, just the way great beer battered onion rings should be.

Why You’ll Love This Recipe

• The beer batter creates extra crispy onion rings ready in under 30 minutes.
• Made with simple pantry ingredients and no complicated steps for restaurant-style onion rings.
• Perfect for dipping and sharing, but easy enough for a weeknight treat.

How to Make Beer Battered Onion Rings

1. Slice the onions: Peel the sweet onions and slice into thick rings. Separate the rings and place in a shallow dish. Toss with a few tablespoons of flour – this will help the batter stick. I like to save the middles for another dish – just refrigerate in an airtight container for 3-4 days.
2. Heat the oil: Pour vegetable oil into a heavy skillet or dutch oven, filling it a few inches deep. Heat to 375° – 400° using a deep fry thermometer.

3. Make the beer batter: In a mixing bowl, whisk together all purpose flour, baking powder, and kosher salt. Slowly whisk in the light beer until a smooth batter forms. It should be thick enough to coat the onions but still drip slightly.

4. Coat the onion rings: Dip each onion ring into the batter, allowing excess to drip off before dropping into hot oil.
5. Fry until golden: Carefully place battered onion rings into the hot oil in small batches. Fry for 2 to 3 minutes per side, or until golden brown and crispy.

6. Drain and season: Remove onion rings to a paper towel lined wire rack over a baking sheet. Sprinkle lightly with additional kosher salt while hot.

Serve with your favorite dipping sauces.

Best Dipping Sauces for Onion Rings

Blooming Onion Sauce

Peppercorn Ranch

Fry Sauce

Chick Fil A Sauce

Once you try homemade beer battered onion rings, it’s hard to go back to frozen. That crispy coating, sweet onion center and endless dipping options make them a guaranteed hit. Serve them hot and fresh and be ready for requests for seconds.

If you make these beer battered onion rings recipe, leave a comment and star rating below. I’d love to know what dipping sauce you served them with.

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Beer Battered Onion Rings

Beer Battered Onion Rings are crispy, golden and made with a light beer batter that fries up airy and crunchy every time.

Course Appetizers

Cuisine American

Keyword Fried Onion Rings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 226kcal

Author Milisa

Ingredients

• 3 large Sweet Onions
• 1 cup all purpose flour +2 tablespoons for dusting sliced onions
• 1 tablespoon corn starch
• 1 cup light lager beer use your favorite brand
• 1 teaspoon salt plus more for seasoning
• vegetable oil or lard for frying
• Blooming Onion Sauce for serving or favorite dipping sauce

Instructions

• Peel the sweet onions and slice into thick rings. Separate the rings and place in a shallow dish. Toss with a few tablespoons of flour – this will help the batter stick. I like to save the middles for another dish – just refrigerate in an airtight container for 3-4 days.
• Pour vegetable oil into a heavy skillet or dutch oven, filling it a few inches deep. Heat to 375° – 400° using a deep fry thermometer.
• In a mixing bowl, whisk together all purpose flour, baking powder, and kosher salt. Slowly whisk in the light beer until a smooth batter forms. It should be thick enough to coat the onions but still drip slightly.
• Dip each onion ring into the batter, allowing excess to drip off before dropping into hot oil.
• Carefully place battered onion rings into the hot oil in small batches. Fry for 2 to 3 minutes per side, or until golden brown and crispy.
• Remove onion rings to a paper towel lined wire rack over a baking sheet. Sprinkle lightly with additional kosher salt while hot.
• Serve with blooming onion sauce or your favorite dipping sauce.

Notes

• Add a pinch of garlic powder or paprika or a dash of hot sauce to the batter for extra flavor.
• Swap sweet onions for yellow onions if that’s what you have on hand.
• Onion rings are best served fresh, storing and reheating is not recommended.

Nutrition

Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 403mg | Potassium: 228mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg

More Onion Recipes to Try

Easy Onion Strings

Air Fryer Onion Rings

Fried Onion Rings

Blooming Onion

The post Beer Battered Onion Rings appeared first on Miss in the Kitchen.

When I realized I had never even tried the dish that Southern Living proclaims the most popular Thanksgiving side dish, I knew it was time to make it. If I am making a corn side dish it is usually Mexican Corn. Our family loved this easy side and it’s definitely going on our holiday dinner menus.

Why You Will Love This Recipe

• Easy holiday or weeknight side with pantry staples.
• Creamy texture with sweet corn and melted cheddar.
• Small batch recipe that doubles beautifully for potlucks and family dinners.

Ingredients for Corn Pudding Recipe

• Heavy whipping cream
• Butter
• Eggs
• Sugar
• Flour
• Baking powder
• Salt
• Frozen corn, thawed and rinsed
• Cheddar cheese
• Fresh parsley
• Non stick cooking spray

How to Make Corn Pudding

1. In a large mixing bowl, add heavy whipping cream, eggs and melted butter. Whisk to combine until eggs are beaten.
2. Add flour, sugar, baking powder and salt, mix just until combined.
3. Stir in the thawed corn and 1 cup of shredded cheddar cheese.

4. Pour the mixture to the prepared baking dish and smooth the top.
5. Sprinkle with remaining 1/2 cup of cheese.
6. Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
7. Sprinkle with chopped fresh parsley before serving.

This small batch version makes 4 to 6 servings, which is perfect when you want a cozy family dish without a ton of leftovers. If you are hosting a bigger crowd for Thanksgiving dinner, just double everything and bake it in a 9 x 13 pan for an easy holiday upgrade.

You will want to make this recipe because it is simple, comforting and always a crowd favorite. The creamy texture pairs with anything on your holiday or weeknight menu and it is easy to scale up when you need a dish that everyone will love.

Have you tried this Corn Pudding Recipe? Leave a comment and star rating to let me know how it turned out.

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Corn Pudding

Creamy Corn Pudding is the cozy holiday side dish everyone loves. Small batch recipe that doubles for a crowd. Adapted from Southern Living.

Course Side Dishes

Cuisine American

Keyword corn casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 467kcal

Author Milisa

Ingredients

• non stick cooking spray
• 1 cup heavy whipping cream
• 3 large eggs
• ¼ cup butter melted
• 2 tablespoons granulated garlic
• 2 tablespoons granulated sugar
• 1 ½ tablespoons all purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ¾ teaspoon black pepper
• 3 cups frozen corn thawed, rinsed and drained
• 1 ½ cups cheddar cheese shredded
• 1 tablespoon fresh parsley or chives, chopped – optional for garnish

Instructions

• Preheat oven to 350°. Spray a 9 x 9 or oval casserole dish with non-stick spray and set aside.
• In a large mixing bowl, add heavy whipping cream, eggs and melted butter. Whisk to combine until eggs are beaten.
• Add sugar, flour, baking powder and salt, mix just until combined.
• Stir in the thawed corn and 1 cup of shredded cheddar cheese.
• Pour the mixture to the prepared baking dish and smooth the top.
• Sprinkle with remaining 1/2 cup of cheese.
• Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
• Sprinkle with chopped fresh parsley before serving.

Notes

Double recipe to feed a crowd and bake in a 9 x 13 baking dish. 

Add – Ins: Sautéed onions, bell peppers or diced jalapenos can be added in with the corn. 

Storage: Store leftover corn in an airtight container in the refrigerator for 2-3 days.

Reheat: Cook in a small pan over low heat, stirring until heated through.

Nutrition

Calories: 467kcal | Carbohydrates: 29g | Protein: 14g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 659mg | Potassium: 380mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1298IU | Vitamin C: 7mg | Calcium: 289mg | Iron: 1mg

More Corn Recipes to Try

Skillet Mexican Street Corn

Bacon White Cheddar Corn

Frito Corn Salad

The post Corn Pudding appeared first on Miss in the Kitchen.

From classic Southern favorites like cornbread dressing and creamy mashed potatoes to modern must-tries like bacon white cheddar corn and jalapeño popper zucchini casserole, there’s something here for everyone. These are tried-and-true recipes your family will ask for year after year!

Thanksgiving dinner doesn’t have to be overwhelming. Many of these easy recipes can even be made ahead your feast. Whether you are planning to make the classics or something new, we’ve got you covered!

Thanksgiving Dressing Recipes

1

Chicken and Dressing

Chicken and Dressing is the ultimate Southern Thanksgiving side dish. Moist, flavorful, and made from a time-honored family recipe. It is the perfect comfort food to serve alongside your turkey and all the fixings.

Get the Recipe

2

Southern Cornbread Dressing

Southern Cornbread Dressing is a must-have for any Thanksgiving feast. Made with sage, garlic, onions, and celery, this savory classic brings all the cozy holiday flavors together — just like Grandma used to make!

Get the Recipe

3

Cornbread and Wild Rice Dressing

Cornbread and Wild Rice Dressing is a flavorful twist on traditional Thanksgiving dressing — hearty, comforting, and guaranteed to become your new favorite holiday side!

Get the Recipe

4

Cornbread Dressing with Chicken

Cornbread and Wild Rice Dressing puts a delicious spin on classic Thanksgiving dressing. It’s hearty, comforting, and packed with flavor — sure to become a new holiday favorite!

Get the Recipe

5

Sausage and Cornbread Dressing

Sausage and Cornbread Dressing is a Thanksgiving staple full of savory flavors. This recipe is made from homemade cornbread, seasoned bread crumbs and crispy ground sausage with the best combination of herbs and spices.

Get the Recipe

Thanksgiving Potato Recipes

6

Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole is a cozy, crowd-pleasing side that’s perfect for Thanksgiving dinner. Made completely from scratch with fresh potatoes and no canned soup, it’s rich, creamy and guaranteed to disappear fast!

Get the Recipe

7

Garlic Mashed Potatoes

Garlic Mashed Potatoes are a creamy, flavorful side dish that belongs on every Thanksgiving table. Made with rich garlic butter, these smooth whipped potatoes are the perfect complement to turkey and gravy.

8

Parmesan Potatoes

Parmesan Potatoes are crispy, golden, and packed with savory flavor — the perfect side dish for Thanksgiving. Easy to make and always a crowd favorite, they’re delicious alongside turkey, ham or any holiday main course.

Get the Recipe

9

Creamy Mashed Potatoes

These aren’t your average mashed potatoes — they’re rich, creamy, and absolutely unforgettable. Simmered in milk, cream, and butter instead of water. This Thanksgiving favorite turns out silky smooth and full of flavor every time.

Get the Recipe

10

Twice Baked Potato Casserole

Twice Baked Potato Casserole is a creamy, cheesy favorite that fits right in with any Thanksgiving feast. It’s everything you love about classic twice baked potatoes — rich, buttery, and loaded with flavor — all baked together in one easy, crowd-pleasing dish!

Get the Recipe

11

Roasted Potatoes

Roasted Potatoes with garlic and herbs is a quick and easy side dish for any holiday meal. Potatoes get crispy on the outside and fluffy on the inside and are full of delicious flavors from the roasted garlic and rosemary. Make these in the oven or air fryer.

Get the Recipe

Thanksgiving Corn & Green Beans Recipes

12

Skillet Mexican Street Corn

Skillet Mexican Street Corn is a fun and flavorful side dish that adds a pop of color and spice to your Thanksgiving table. It has all the flavors of classic Elote — buttery corn, creamy sauce, zesty lime, and crumbled cotija cheese — in an easy-to-serve skillet version everyone will love.

Get the Recipe

13

Bacon White Cheddar Corn

Bacon White Cheddar Corn is the ultimate creamy, cheesy side dish for Thanksgiving. Made in one skillet with crispy bacon and rich white cheddar, it’s a quick and easy recipe that adds incredible flavor to your holiday table.

Get the Recipe

14

Frito Corn Salad

Frito Corn Salad is a fun and flavorful twist for your Thanksgiving menu. Loaded with sweet corn, peppers, onions, cheese, and crunchy Chili Cheese Fritos, it adds the perfect mix of creamy, crunchy and zesty to your holiday spread.

Get the Recipe

15

Corn Pudding

This is a small batch cheesy corn dish that is so easy to make, double it for a crowd pleasing corn casserole.

Get the Recipe

16

Bacon Green Beans

Bacon Green Beans are a crowd-pleasing Thanksgiving side dish that’s as simple as it is delicious. Fresh green beans are tossed with crispy bacon, toasted garlic and a touch of brown sugar for the perfect mix of savory and sweet. A must-have for your holiday table.

Get the Recipe

17

Easy Green Bean Casserole

Easy Green Bean Casserole is a Thanksgiving classic that never goes out of style. Made with fresh ingredients and a homemade cream sauce, it’s topped with crispy French fried onions for that comforting, nostalgic flavor everyone loves.

Get the Recipe

More Thanksgiving Vegetables Side Dishes

18

Turnip Greens with Bacon

Turnip Greens with Bacon is a Southern classic that brings bold flavor to your Thanksgiving table. Tender greens simmered with smoky bacon make a hearty, comforting side dish that pairs perfectly with all your holiday favorites.

Get the Recipe

19

Maple Glazed Carrots

Maple Glazed Carrots is the recipe that will totally change your mind about carrots! Roasted carrots with a buttery maple glaze is a show-stopping side dish for any holiday meal.

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20

Sautéed Mushrooms

Sautéed Mushrooms with Onions and Parmesan are a rich, savory side dish that’s perfect for Thanksgiving. Ready in under 30 minutes, these buttery mushrooms are cooked with onions and topped with Parmesan for an easy, elegant addition to your holiday feast.

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21

Bacon Wrapped Sweet Potatoes

Bacon Wrapped Sweet Potatoes are a sweet and savory Thanksgiving side dish that everyone will love. Easy to make and full of flavor, these bite-sized favorites combine caramelized sweet potatoes with crispy bacon for an irresistible holiday treat.

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22

Jalapeno Popper Zucchini Casserole

Jalapeño Popper Zucchini Casserole is a bold and cheesy side dish that’s sure to stand out on your Thanksgiving table. Layers of tender zucchini are baked with a creamy jalapeño, cheese, and bacon filling, then topped with buttery Ritz crackers and more crispy bacon for a crowd-pleasing holiday favorite.

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Thanksgiving Bread Recipes

23

Hawaiian Rolls

Hawaiian Rolls are soft, fluffy and slightly sweet for the perfect addition to any Thanksgiving feast. This homemade version bakes up golden and tender, making them even better than your favorite store-bought rolls!

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24

Angel Rolls

Light and fluffy Angel Rolls are a classic addition to any Thanksgiving table. These easy homemade dinner rolls are soft, buttery and simple enough for anyone to make. They are the perfect way to round out your holiday meal.

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25

White Cheddar Potato Rolls

White Cheddar Potato Rolls are a savory twist on classic dinner rolls and a perfect choice for Thanksgiving. Topped with tangy white cheddar for a golden, crunchy crust and filled with a soft, fluffy center, they’re sure to impress everyone at the holiday table.

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Thanksgiving Pasta Recipes

26

Bacon White Cheddar Pasta

Bacon White Cheddar Pasta is a creamy, crowd-pleasing side dish that’s perfect for Thanksgiving. Packed with crispy bacon and rich white cheddar, it’s a comforting twist on classic mac and cheese that everyone at the holiday table will love.

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27

French Onion Mac & Cheese

French Onion Mac and Cheese with Bacon is a rich, flavorful side that’s made for Thanksgiving. Creamy pasta is combined with caramelized onions, crispy bacon, and melty cheese for a comforting dish that’s as irresistible as it is easy to make.

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28

The Best Macaroni Salad

The Best Macaroni Salad is a creamy, crowd-favorite side that fits right in with your Thanksgiving feast. Made with a sweet, tangy dressing and plenty of classic flavor, it’s the kind of nostalgic dish that pairs perfectly with turkey, ham, or roast beef.

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Thanksgiving Gravy, Condiments & Dessert Salads Recipes

29

Homemade Gravy

Homemade Gravy is a Thanksgiving essential that brings the whole meal together. Made simply with butter or savory pan drippings, this rich and flavorful gravy is perfect for pouring over turkey, mashed potatoes and dressing.

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30

Cranberry Salad

Cranberry Salad with Jello is a festive and flavorful side dish that deserves a spot on your Thanksgiving table. Bursting with fresh cranberries, oranges, apples, pomegranate, and pineapple, it pairs perfectly with turkey or ham for a bright, fruity touch to your holiday meal.

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31

Watergate Salad

Watergate Salad is a nostalgic favorite that fits right in with your Thanksgiving spread. This creamy pistachio fluff comes together in just 5 minutes with crushed pineapple, pecans, cherries and pistachio pudding. A sweet and festive side everyone will love.

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32

Cranberry Fluff

Cranberry Fluff is a traditional dessert salad to serve for Thanksgiving and Christmas dinner. A combination of sweetened cranberries, apples, grapes, walnuts and whipped cream makes this the perfect compliment to any holiday meal.

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33

Out Grilling

Cranberry BBQ Sauce

Cranberry BBQ Sauce is a sweet, tangy, and smoky twist that’s perfect for Thanksgiving. Delicious with smoked turkey, pork, or chicken, this flavorful sauce adds a festive touch and a burst of bold flavor to your holiday meal.

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EASY THANKSGIVING DINNER

BEST MAC & CHEESE RECIPES

QUICK & EASY SIDE DISHES

The post Thanksgiving Side Dishes appeared first on Miss in the Kitchen.

I love all things coconut but I have to say I was a little skeptical of this coconut rice when my husband requested it. I have to say, it’s absolutely delicious and I will definitely be making it again and again.

Quick Snapshot

Ready in: 25 minutes
Servings: 4
Best for: Weeknight dinners, Asian dishes, curry and spicy dinner bowls like our Hot Honey Shrimp Bowls

Why You’ll Love This Recipe

• Lightly sweet and creamy with rich coconut flavor
• Pairs with spicy or savory main dishes
• Easy one-pot recipe with pantry ingredients

Ingredients for Coconut Rice Recipe

• Jasmine rice or basmati rice
• Olive oil or coconut oil
• Water
• Coconut milk – full fat coconut milk gives the best flavor to the dish
• Granulated sugar – add just enough sweetness that compliments the coconut flavor without being overly sweet.
• Kosher salt
• Fresh Cilantro, chopped for garnish

Directions for Easy Coconut Rice

1. Rinse the rice in a fine mesh strainer under cold water until the water runs clear, then drain well. This washes off the excess starch and makes fluffy rice, not sticky rice.
2. Heat olive oil in a medium saucepan over medium heat. Add the rice and stir to coat, toasting lightly for 1–2 minutes.
3. Add water, coconut milk, sugar and salt. Stir to combine and bring to a boil.

4. Reduce heat to low, cover with a lid, and simmer for about 15 minutes, or until the liquid is absorbed and rice is tender.
5. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.

6. Garnish with chopped cilantro before serving.

Variations for Coconut Rice

• Lime: Use 1/4 lime juice in place of part of the water or add lime zest for tangy flavor.
• More Coconut Flavor: Add toasted coconut before serving or stir in a tablespoon of coconut oil to finished rice.
• More Add Ins: sautéed bell peppers, onions or diced pineapple are great additions.

Coconut Rice is the kind of simple side that makes any meal feel special. It’s creamy, fragrant and just a little sweet making it the perfect complement to your favorite spicy dishes.

If you try this easy coconut rice recipe, be sure to leave a comment and star rating to let me know how it turned out!

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Coconut Rice

Coconut Rice is a creamy and lightly sweet side dish made with jasmine rice and coconut milk. The perfect balance for spicy chicken, shrimp or dinner bowls.

Course Side Dishes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting 10 minutes minutes

Servings 6

Calories 484kcal

Author Milisa

Ingredients

• 1 ½ cups jasmine rice
• 1 tablespoon olive oil or coconut oil
• 1 cup water
• 1 can coconut milk
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• cilantro optional for garnish

Instructions

• Rinse the rice in cold water until the water runs clear, then drain well.
• Heat olive oil in a saucepan over medium heat. Add the rice and stir to coat, toasting lightly for 1–2 minutes.
• Add water, coconut milk, sugar and salt. The coconut milk will probably have a solid chunk of the coconut milk, this is normal and just whisk it until smooth.
• Bring to a boil.
• Reduce heat to low, cover and simmer for about 15 minutes, or until the liquid is absorbed and rice is tender.
• Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.
• Garnish with chopped cilantro before serving.

Notes

• Substitute basmati rice if jasmine isn’t available.
• For a sweeter version, add a splash of coconut cream or sprinkle with toasted coconut.
• Make it savory with lime zest and green onions stirred in before serving.
• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat in a pan with a splash of water or coconut milk.

Nutrition

Calories: 484kcal | Carbohydrates: 61g | Protein: 7g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 600mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 39mg | Iron: 4mg

More Tasty Rice Dishes

Cilantro Lime Rice

Rice Pilaf

Mushroom Rice

Egg Fried Rice

The post Coconut Rice appeared first on Miss in the Kitchen.

It’s just not a proper summer picnic or cookout without creamy and delicious potato salad. This Creamy Dill Potato Salad is even a hit with the picky eaters.

Why You’ll Love this Recipe

• Inspired by a favorite – Created after trying a creamy dill potato salad from Walmart’s deli, this homemade version takes it up a notch.
• Easy crowd-pleaser – A simple recipe that comes together quickly and always disappears fast at potlucks and family dinners.
• Perfect Side Dish – Delicious alongside fried chicken, BBQ ribs, ham or your favorite grilled meats.

Ingredients for Creamy Dill Potato Salad

• Baby Red Potatoes or Yukon Gold Potatoes
• Mayonnaise
• Sour Cream – substitute Greek yogurt to lighten it up
• Dijon Mustard or Spicy Brown Mustard
• Green Onions
• Fresh Parsley
• Fresh Dill or dried dill
• Granulated Garlic
• Kosher Salt
• Black Pepper

How to Make Creamy Dill Potato Salad

1. Boil new potatoes whole, until fork tender, about 15- 20 minutes. I like red potatoes or Yukon golds for this recipe.
2. Drain the potatoes and rinse in cool water. Set aside to cool. Cut the potatoes into bite- size pieces.

3. Dice some green onions, both white and green parts and some fresh parsley.
4. Whisk up the dressing using mayonnaise, sour cream, dijon mustard, dill, garlic, salt and pepper.
5. Add potatoes to the dressing mixture.

6. Mix together and refrigerate for at least 2 hours before serving.

This Creamy Dill Potato Salad will keep in an airtight container in the refrigerator for up to 3 days. It makes enough for about 6-8 servings, so if you are feeding a big crowd, you can easily double the recipe.

I think even the picky eaters will like this easy potato salad. I add just a few mild, green onions, there are no big chunks, no boiled eggs and the dressing is just so creamy and delicious.  A great option if you aren’t a fan of mustard or vinegar dressings.

Creamy Dill Potato Salad is the ultimate side dish for a bbq, family dinners, holidays or weeknight meals. It’s simple, comforting, and always a crowd favorite.

If you give this creamy dill potato salad recipe a try, let me know how it goes in the comments and be sure to leave a star rating!

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Creamy Dill Potato Salad

Creamy Dill Potato Salad is a simple and comforting recipe inspired by a deli favorite. Easy to make and always a hit for any occasion.

Course creamy potato salad, mayo potato salad

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 8 servings

Calories 425kcal

Author Milisa

Ingredients

• 3 pounds small red potatoes
• 1 cup diced green onions
• ¼ cup fresh parsley chopped fine
• ¾ cup mayonnaise
• ¾ cup sour cream
• 1 tablespoon dijon mustard
• 1 tablespoon dried dill or 2 tablespoons fresh dill
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper

Instructions

• Add potatoes to a pan, whole and cover with cold water. Place over high heat and bring to a boil. Cook for 15 – 20 minutes or until fork tender.
• Drain and rinse with cold water. Set aside to cool.
• Cut potatoes into bite- sized chunks. Remove peel if desired.
• In a medium- size bowl, mix mayonnaise, sour cream, dijon mustard and seasonings together until smooth.
• Add potatoes, green onions, parsley and dressing into a large bowl and mix to combine.
• Cover and refrigerate for 2 hours or until ready to serve.

Notes

Can be made a day ahead and will keep in the refrigerator up to 3 days in an airtight container. 

Nutrition

Calories: 425kcal | Protein: 6g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 568mg | Fiber: 5g | Sugar: 4g

The post Creamy Dill Potato Salad appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Crispy on the outside and fluffy on the inside
• Simple ingredients you already have in the kitchen
• A side dish that pairs with just about anything and makes a great addition to your Thanksgiving Side Dishes

Ingredients for Parmesan Potatoes Recipe

• Baby red potatoes or Yukon gold
• Olive oil
• Minced garlic
• Kosher salt
• Coarse ground pepper
• Parmesan cheese
• Fresh thyme, rosemary or parsley

Step by Step Instructions for Garlic Parmesan Potatoes

1. Cut potatoes into halves or quarters, keeping them bite-sized for even roasting.

2. Toss with olive oil, garlic, salt and pepper until every piece is coated. Add parmesan, stirring to combine.
3. Spread potatoes out in a single layer with the cut side down on the baking pan so they crisp instead of steam.

4. Roast 25-30 minutes until golden brown.
5. Sprinkle fresh thyme over hot potatoes right before serving.

These garlic parmesan roasted potatoes are the kind of side dish that makes every meal shine. They’re quick, reliable and absolutely delicious with pork chops, chicken, steak or even just a big green salad. The golden edges, the hint of garlic and the fresh thyme make them special without any fuss.

Try these roasted parmesan potatoes this week and see why they’ll quickly become one of your most-loved sides. Don’t forget to leave a comment and rating, I’d love to hear how they turn out in your kitchen!

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Parmesan Potatoes

Parmesan potatoes are crispy, golden, and full of flavor. The perfect side dish for busy weeknights or when you’re serving guests.

Course Side Dishes

Cuisine American

Keyword herb roasted potatoes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 243kcal

Author Milisa

Ingredients

• 1 ½ pounds baby red potatoes or yukon gold potatoes
• ¼ cup olive oil
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 1 tablespoon fresh thyme rosemary or parsley

Instructions

• Preheat oven to 425°F and line a baking sheet with parchment for easy cleanup.
• Cut potatoes into halves or quarters, keeping them bite-sized for even roasting.
• Toss with olive oil, garlic, salt and pepper until every piece is coated.
• Sprinkle with parmesan cheese, tossing to coat well.
• Spread potatoes out in a single layer on the pan so they crisp instead of steam.
• Roast 25-30 minutes, flipping halfway through, until golden brown.
• Remove from oven and use a spatula to remove the potatoes and crispy cheese bits onto a serving platter. Garnish with fresh herbs.

Notes

Store leftover potatoes in an airtight container in the refrigerator for 3-4 days.

Reheat in a skillet coated with olive oil over medium heat, stirring occasionally until heated through.

Nutrition

Calories: 243kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 613mg | Potassium: 794mg | Fiber: 3g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 2mg

More Delicious Potato Recipes

• Ranch Roasted Potatoes
• Crispy Breakfast Potatoes
• Garlic Dill New Potatoes
• Grilled Garlic Butter Potatoes

The post Parmesan Potatoes appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Ready in under 30 minutes for busy weeknights
• One-skillet side dish with simple ingredients
• Versatile flavor that works with steak, chicken, pork, or pasta

Ingredients for Sautéed Mushrooms

• Olive oil – or butter
• Onion – yellow onion or white onion
• Mushrooms – We used baby bella mushrooms, use your favorite
• Fresh thyme – rosemary or parsley
• Granulated garlic
• Kosher salt
• Black pepper
• Parmesan cheese – or mozzarella cheese

How to Make Sautéed Mushrooms

1. Prep the ingredients – Slice mushrooms, onions and grate the cheese.

2. Cook the onions – Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring often, until softened.

3. Add mushrooms – Stir in sliced mushrooms and cook until they begin to brown.

4. Season – Sprinkle in granulated garlic, fresh thyme leaves, kosher salt, and pepper. Stir and cook for another 2 to 3 minutes.
5. Add cheese – Remove from heat and sprinkle with freshly grated Parmesan.

6. Garnish with Thyme – Once cheese has melted, garnish with thyme and serve immediately.

This easy skillet side dish works with

• Grilled Meats like steak, pork chops, or chicken
• Pasta dishes for an easy Italian-inspired dinner
• Omelets or Breakfast Strata for a hearty breakfast or brunch

These Sautéed Mushrooms with Onions and Parmesan are proof that a simple side dish can still bring big flavor to the table. They’re quick, versatile, and made with everyday ingredients, so you can whip them up any night of the week. Serve them with your favorite main dish and watch them disappear fast.

If you try this sautéed mushrooms recipe, be sure to leave a comment and a star rating — I love hearing how it turns out in your kitchen.

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Sauteed Mushrooms

Quick and easy Sautéed Mushrooms with Onions and Parmesan make the perfect one-skillet side dish. Ready in under 30 minutes and delicious with any meal.

Course Side Dishes

Cuisine American

Keyword easy side dishes, skillet recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 233kcal

Author Milisa

Ingredients

• 16 ounces cremini mushrooms or white mushrooms, sliced
• 1 yellow onion sliced thin
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme plus more for garnish
• 2 teaspoons granulated garlic
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 1 cup parmesan cheese grated

Instructions

• Add olive oil and onions to a large skillet and place over medium-high heat.
• Cook, stirring occasionally until onions are softened, about 10 minutes.
• Add sliced mushrooms and continue to cook until mushrooms start to brown and liquid has evaporated.
• Season with thyme, garlic, salt and pepper, stirring to combine. Continue to cook another 5 minutes.
• Top with grated parmesan and turn off the heat.
• Serve when cheese has melted and garnish with additional thyme if desired.

Notes

• Use a mix of mushrooms if preferred.
• Swap fresh thyme for rosemary or parsley.
• For extra richness use butter in place of olive oil. 
• Store leftovers in an airtight container in the refrigerator for 2-3 days.
• Reheat in a skillet over medium heat, stirring until heated through.

Nutrition

Calories: 233kcal | Carbohydrates: 10g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 991mg | Potassium: 596mg | Fiber: 1g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 328mg | Iron: 1mg

More Quick and Easy Side Dishes to Try

• Easy Egg Fried Rice – Better than take-out and ready in 20 minutes, perfect for leftovers!
• Mushroom Rice – Packed with flavor and made on the stove-top in 30 minutes for a family favorite.
• Bacon Green Beans – Topped with crispy bacon, these green beans will be your new favorite veggie side!
• More Quick and Easy Side Dishes and Thanksgiving Side Dishes that steal the show

The post Sauteed Mushrooms appeared first on Miss in the Kitchen.