Have you started planning for your Thanksgiving dinner yet?
Last year was the first year that it was just the four of us for Thanksgiving, so I kept it simple with some family favorites (although I did upgrade the traditional turkey to a turkey wrapped in bacon). I made the kids' two favorite side dishes--a sweet potato casserole with pecans and deviled peas.
This year, Country Crock issued the challenge to make a Thanksgiving side and switch out the regular butter for Country Crock, since it offers 0 grams of transfat per dish. Challenge accepted! And the kids were more than happy to sample their favorite deviled peas for a regular dinner.
Now, trust me, this recipe sounds weird. But it is seriously yummy and very easy to put together!
3 cups fresh or frozen peas
1 can cream of mushroom soup
2 Tbsp chili sauce (or salsa)
2 Tbsp milk
1 1/2 tsp Worcestershire sauce
3 hard boiled eggs, sliced
1 cup grated cheddar cheese
2 Tbsp butter (switch for Country Crock!)
1/2 cup cracker crumbs
- Layer peas evenly in bottom of a 1 1/2 quart casserole.
- Combine next 4 ingredients in small bowl, spoon over peas. Spread evenly.
- Layer egg on top, sprinkle with cheese.
- For topping, melt butter in small saucepan. Stir in cracker crumbs. Sprinkle over peas.
- Bake uncovered at 350 degrees for about 45 minutes until hot and bubbly.
If you're still thinking it's a bit odd, check out the Country Crock Chronicle for other Thanksgiving recipes ideas!
Country Crock is also letting me give away a cute Thanksgiving decoration for my readers--the winner's choice of Harvest Pumpkin Tiny Taper holders, Italian Scalloped Bakers, or Wire Baker Racks! Just leave me a comment below (using the Rafflecopter please!) telling me what your favorite Thanksgiving side dish is!
Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.