RV Living, Side Dishes

Spaghetti with garlic butter sauce


Last night I tried a new recipe.  I love one pot dinners, butter, and garlic.   This dish had all those wonderful things!

I cooked some spaghetti for about 6 minutes.  drained it and put it into a bowl.  In the same pot, I took a half stick of butter and a jar of chopped garlic and sautéed that in the pot.  I added some Mrs Dash garlic and herbs seasonings because my husband can’t have salt.

I tossed the noodles into the sauce and then added Parmesan cheese.  It was amazing!!   It was easy!  It was low sodium!  Win for my family.

We grilled salmon to go with our pasta, but you could honestly serve it with chicken or shrimp.  It is very versatile!

Recipes, Side Dishes

Sweet Potato Casserole (Miss Kay’s)

Makes 10 to 12 servings  * 9X12 inch casserole dish


  • softened butter, for the casserole
  • 3 cups mashed sweet potatoes (one 29 oz can and one 16 oz can drained), or 2 pounds fresh sweet potatoes, baked or peeled and boiled, then mashed.  I used 2 large cans
  • 1 cup sugar
  • 1 stick butter, melted
  • 2 large eggs
  • 1/2 cup evaporated milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed brown sugar
  • 2/3 cup self rising flour
  • 1 1/2 sticks cold butter, cut into bits
  • 1 1/2 cups coarsely chopped pecans
  1. heat oven to 350, lightly butter the casserole
  2. make the sweet potatoes:  in a large bowl, combine the mashed sweet potatoes, sugar, butter, eggs, milk, cinnamon, and vanilla.  Spoon into the casserole dish
  3. Make the topping:  in a  large bowl, combine the brown sugar and flour.  With a pastry blender, cut in the butter and pecans.  Scatter the topping over the sweet potatoes.
  4. Bake at 350 until the topping is crisp and the potatoes are piping hot, about 1 hour.
Recipes, Side Dishes



Stuffed Cranberry Sauce


  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons good-quality mayonnaise
  • 1/4 to 1/2 cup chopped pecans
  • 1 (16-ounce) can jellied cranberry sauce, chilled


Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve
Recipes, Side Dishes

Campbell’s Green Bean Casserole

2 (10.75 ounce) cans Campbell’s®
Condensed Cream of Mushroom Soup or
Campbell’s® Condensed 98% Fat Free
Cream of Mushroom Soup
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French Fried
1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
2. Bake at 350 degrees F. for 25 min. or until hot. Stir.
3. Top w ith remaining onions. Bake for 5 min. more

Recipes, Side Dishes

Broccoli Casserole (no rice)

Broccoli Casserole
3 tablespoons butter
1 onion, chopped
2 (10 ounce) packages chopped frozen
broccoli, thaw ed
1 (10.75 ounce) can condensed cream
of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1 1/2 teaspoons lemon juice
12 buttery round crackers, crushed fine
2 tablespoons butter

1. Preheat oven to 350 degrees F
2. Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until
3. In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise,
eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers
over top and dot w ith remaining 2 tablespoons butter.
4. Bake uncovered in preheated oven for 45 minutes, until heated through and brow ned
on top.