Checkout with Food Editor Laurin Stamm|Thanksgiving dinner calls for veggie casserole

Published 12:00 am Wednesday, November 18, 2009

From The Kitchen of the Cypress House, Nov.11, 1988

Vegetable casseroles are not my cup of tea, as I’ve said before many times.

Asparagus, broccoli, brussel sprouts, English peas and the like are just so good when served simply that I hesitate to mix them all up with other ingredients in a casserole. But there’s one exception, for certain. On Thanksgiving we have a vegetable casserole that’s been on the family menu for more years than I can remember. It really is delicious and holds heat so well that it’s great for serving buffet style to a large group of guests.

Email newsletter signup

Sign up for The Vicksburg Post's free newsletters

Check which newsletters you would like to receive
  • Vicksburg News: Sent daily at 5 am
  • Vicksburg Sports: Sent daily at 10 am
  • Vicksburg Living: Sent on 15th of each month

I’ve seen several versions of the vegetable mixture, but here’s the one we like for Thanksgiving dinner.

Thanksgiving Vegetable Casserole

2 boxes frozen asparagus or two cans asparagus

1 can small English peas

1 can cream of mushroom soup

2 or 3 hard-cooked eggs

3/4 cup grated yellow cheese

White pepper to taste


Cook asparagus according to directions on package. If using canned ones, drain and reserve liquid. Drain peas and reserve liquid. In a buttered shallow casserole place the asparagus over the bottom. Add peas evenly. Slice eggs and layer on top of peas. Mix the soup with about 1/4 cup of liquid from peas and/or asparagus. Spread over egg layer. Sprinkle with white pepper to taste. Cover with grated cheese and bake in a 350-degree oven for  30 to 40 minutes or until bubbly. Sprinkle with paprika before serving.

From The Kitchen of The Cypress House,   Nov. 1. 1978

Katherine Fields doesn’t pretend to be a Julia Child or Abby Mandel. But when we all go to her house or Thanksgiving this year, I know there will be a doubled-recipe casserole of Corn Pudding, the delicate taste of which would draw raves from any gourmet. It’s easy to prepare, goes perfectly with fall menus. Our son Craig never waits until fall, however. For every trip to his grandmother’s, he requests her special corn pudding. Give this a try for your Thanksgiving dinner.

Katherine’s Corn Pudding

3 eggs

1 tablespoon sugar

1 teaspoon salt

1 tablespoon cornstarch or 2 tablespoons flour

1 cup milk

1 can cream style corn

2 tablespoons oleo

Beat eggs. Combine with corn. Mix flour with sugar and salt and add to corn. Stir in melted butter and milk. Pour into 1 1/2-quart greased casserole. Set in pan of hot water. Bake in 300-degree oven for 1 hour, 30 minutes.