Easter weekend in the Covington household is full of traditions! We always watch “The Ten Commandments” with Charlton Heston on Saturday night. We always get up extra early on Easter morning to attend the 7am worship service at The Parish Church of St. Helena. And, I always make these two casseroles to accompany our Easter meal. This year we’ll be feasting on rack of lamb, sweet potatoes, deviled eggs and poppy seed bread. Easter Vegetable Casserole and Pineapple Au Gratin are excellent served with ham, turkey or beef tenderloin, too. Happy Easter!
Easter Vegetable Casserole
I tend to use local vegetables that are in season. Cauliflower, zucchini and red bell pepper would work nicely in this dish, too.
1 (8-ounce) package cream cheese, at room temperature
1 (10.5-ounce) can cream of chicken soup
½ cup sliced or shredded carrots
1/3 cup chopped red onion
1 large yellow squash, halved and sliced
3 to 4 cups fresh broccoli florets
1 bunch asparagus, cut into 1-inch pieces
1 (8-ounce) can sliced water chestnuts, drained
1 (4-ounce) can mushroom stems and pieces, drained
1 (15-ounce) can baby corn on the cob, drained
12 slices Swiss cheese singles
1 (6-ounce) box stuffing mix
4 tablespoons butter, melted
In a large bowl, combine cream cheese and soup; mix well. Add carrots, onion, squash, broccoli, asparagus, water chestnuts, mushrooms and corn. Mix well to combine. Spread vegetable mixture into a lightly greased baking dish. Top with Swiss cheese singles. Spread stuffing mix evenly over cheese and drizzle melted butter over stuffing mix. Cover and bake in a preheated 350 degree oven for 1 hour. Remove cover and continue to bake for 15 to 20 minutes longer or until top of casserole is lightly browned. Let rest for 5 minutes before serving. Serves 10 to 12.
Pineapple Au Gratin
If you like pineapple, you will love this dish! It’s one of my favorite side dishes and a great compliment to any meat or seafood.
2 (20-ounce) cans chunk pineapple, drained
6 tablespoons all-purpose flour
1 cup sugar (scant)
2 cups grated Cheddar cheese (sharp or medium)
1 stick butter, melted
1 sleeve butter flavored crackers, crushed
Combine pineapple, flour, sugar, and Cheddar cheese in a medium bowl. Spread in lightly greased casserole dish. Combine crushed crackers with melted butter. Spread evenly over the pineapple-cheese mixture. Bake uncovered, at 350 degrees, for 25 to 35 minutes. Serves 8 to 10.
Pineapple Au Gratin recipe was originally published in Dining Under the Carolina Moon by Debbi Covington.