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5 Dazzling Holiday Side Dishes

5 Dazzling Holiday Side Dishes


Traditional favorites—cranberry sauce, stuffing and, yes, even that trusty green bean casserole—have earned their rightful spots at the holiday table. But that doesn’t mean you can’t shake things up. These special makeover recipes take these seasonal staples from ho-hum to totally happening. The best part? They’re also easy to make. (Don’t worry, your secret is safe with us.)

Cranberry-Mango Sauce

Your taste buds will thank you for this tropical twist on a sweet and tart cranberry sauce. Serve it as a stand-alone side or drizzle over slices of roasted white or dark meat. GET RECIPE

Cheesy Scalloped Corn

Move over, potatoes. Asiago cheese and corn combine to create a soul-satisfying casserole complete with a crunchy butter cracker topping that will have everyone asking for more. GET RECIPE

Southwest Roasted Veggie and Cornbread Dressing

It’s comfort food with a Southwestern spin. Tender roasted vegetables, sweet butternut squash and poblano chile peppers play nice together to make this dish one special take on traditional stuffing. GET RECIPE

Ultimate Green Bean and Mushroom Casserole

Love it or loathe it, green bean casserole takes center stage this time of year. Make believers out of the naysayers with this sophisticated version that features fresh beans and mushrooms, white wine, Parmesan cheese and thyme. Seconds, please! GET RECIPE

Baked Tomato-Zucchini Blossoms

A great option for vegetarians or health-conscious dinner guests, this slimmed-down side dish is as delicious as it is a feast for the eyes. The secret? Grated fresh lemon peel for a one-of-a-kind citrus kick. Taste for yourself. GET RECIPE

Cranberry-Mango Sauce

YIELD: 10 servings (about 1/4 cup each)

PREP TIME: 10 minutes

TOTAL TIME: 2 hours 20 minutes

1 bag (12 oz) fresh cranberries
1 cup chopped dried mango
1 cup sugar
1 cup orange juice
2 tablespoons strawberry preserves
1 tablespoon grated orange peel

In a 3-quart saucepan, mix cranberries, mango, sugar and orange juice. Bring to a boil; reduce heat to low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until cranberries have popped.

Stir in preserves and orange peel; transfer to a CorningWare® French White® 18.6 Oz Appetizer Dish. Cool for 1 hour; refrigerate at least 1 more hour before serving.

Cheesy Scalloped Corn

YIELD: 6 servings

PREP TIME: 10 minutes

TOTAL TIME: 1 hour 10 minutes

1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 medium red bell pepper, chopped
1/2 cup thinly sliced green onions
3 tablespoons all-purpose flour
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Asiago cheese (4 oz)
1 egg, beaten
2 tablespoons butter
1/3 cup crushed buttery round crackers

In a 10-inch nonstick skillet, mix corn, cream-style corn, bell pepper, green onions, flour, basil, salt and pepper; cook over medium-high heat until bubbly. Stir in cheese and egg. Spoon into a greased CorningWare® French White™ 2-1/2 Qt. Oblong Casserole with Glass Lid.

Bake uncovered at 350° for 45 to 55 minutes or until center is set.

In an 8-inch skillet, melt butter over medium heat. Add crackers; cook and stir about 3 minutes or until golden brown. Immediately sprinkle over baked corn mixture. Let stand 5 minutes before serving.

Southwest Roasted Veggie and Cornbread Dressing

YIELD: 12 servings

PREP TIME: 10 minutes

TOTAL TIME: 45 minutes

1 cup cubed butternut squash
1 cup chopped poblano chiles (about 3 large)
1/2 cup chopped celery
1/2 cup chopped onion
1 cup grape or cherry tomatoes
2 tablespoons olive oil
3-1/2 cups water
1/4 cup butter
6 cups cornbread stuffing mix (from two 8-oz packages)

In a medium bowl, toss squash, chiles, celery and onion with oil. Spread in a single layer on a foil-lined 15 x10-inch pan. Roast at 450° for 20 minutes, stirring once. Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and beginning to brown.

Meanwhile, in a Dutch oven, bring water and butter to a boil. Remove from the heat; stir in stuffing mix. Add roasted vegetables; toss gently to mix. Spoon into a greased CorningWare® French White™ 3-Qt. Oblong Casserole.

Bake 8 to 10 minutes or until dressing is thoroughly heated and top is golden brown.

Ultimate Fresh Green Bean and Mushroom Casserole

YIELD: 8 servings

PREP TIME: 30 minutes

TOTAL TIME: 1 hour 25 minutes

1-1/2 lb fresh green beans, stem ends removed
3 tablespoons butter
1 clove garlic, finely chopped
2 cups sliced fresh mushrooms
1 medium red bell pepper, cut into thin strips and strips cut in half
1 can (18 oz) creamy mushroom soup
1/4 cup dry white wine or chicken broth
1/2 cup grated Parmesan cheese
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
1 cup Italian-style panko crispy bread crumbs

Fill a Dutch oven with water; bring to a boil. Add green beans; cook for 5 minutes. Immediately remove beans to a large bowl filled with ice water. Drain beans; set aside. Discard water from Dutch oven.

In a 10-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add garlic, mushrooms and bell pepper; cook about 5 minutes, stirring frequently, until the mushrooms have released some of their liquid.

In the same Dutch oven, mix soup, wine, cheeses, mustard and thyme. Add mushroom mixture and green beans; stir to combine. Spoon into an ungreased CorningWare® French White™ 3-Qt. Oblong Casserole. Melt the remaining butter; stir in bread crumbs until well mixed. Sprinkle over casserole.

Bake uncovered at 350° for about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.

Baked Tomato-Zucchini Blossoms

YIELD: 4 to 6 servings

PREP TIME: 10 minutes

TOTAL TIME: 50 minutes

4 to 6 medium tomatoes
2 medium zucchini, cut into 1/4-inch-thick slices
1/4 cup vinaigrette salad dressing
1 teaspoon grated lemon peel
1/4 teaspoon pepper

Place tomatoes, stem side down, on a cutting board. Cut each tomato into 8 wedges, cutting to about 1/2 inch from bottom (do not cut all the way through). Place tomatoes, cut side up, in an ungreased 2-quart CorningWare® French White® 8″ Square Baking Dish or CorningWare® French White™ 2-1/2 Qt. Oblong Casserole with Glass Lid. Insert 2 zucchini slices between each slice in each tomato.

Mix dressing, lemon peel and pepper; drizzle over tomatoes.

Bake uncovered at 400° for 30 to 40 minutes or until tomatoes are slightly soft. Garnish with additional lemon peel, if desired.