It's not too late to make one or both of these super quick and yummy dishes for Thanksgiving tomorrow! They both cook at 350, so I always make them together and pop them in the oven at the same time. Why is it we only make some of our favorite dishes once or twice a year? I really need to make both of these more often.
First up is corn casserole. If you like moist, buttery cornbread, you'll love this dish. I eat at least three helpings every Thanksgiving. (Update: two of my friends made this for their family's Thanksgiving meal and it got rave reviews!)
Corn Casserole (serves 8-10)
1 package of Jiffy corn muffin mix
1 can whole kernel corn, drained
1 can cream style corn
1 cup sour cream
1 stick of butter, melted
Heat oven to 350. Combine first 5 ingredients, then stir in melted butter. Pour into a large rectangular baking dish and bake for 50 minutes.
Next is an apple cranberry crisp. This dish can be served as a side (instead of cranberry sauce) or a dessert (great w/ ice cream). It's great cold too—I had it for breakfast today and am working on my second helping right now. The great thing about this crisp is that it's not too sweet.
Apple Cranberry Crisp (serves 8-10)
4.5 cups of diced apples, peel on (I used 3 and 1/2 granny apples)
1 bag or 3 cups of raw whole cranberries, rinsed
3/4 cup sugar
3/4 brown sugar
1.5 cups oatmeal
1.5 sticks butter, melted
chopped pecans (optional)
heat oven to 350. pour white sugar over apples and cranberries, stir, and place into a 9x13 or 3qt baking dish. in a separate bowl, combine brown sugar, oatmeal and melted butter. pour mixture on top of fruit. bake for 50 minutes, sprinkle pecans on top, bake another 10 minutes.