I need a warm side dish that can be prepared ahead of time.?

Question

I need a warm side dish that can be prepared a day ahead of time, travel for 4 hours and reheated the following day. Preferably in a microwave. A vegetable dish would be good.

Answer 1

There is a fantastic recipe on a blog I visit all the time.  It's called something like Grandma's German Baked Beans.  It is unlike other sides I've tasted, and the adults seem to like it as much as the kids.

I have made it and brought it to three picnics this year, and it got devoured!  If you can cut down the recipe by half or make it in two square dishes instead of a lasagna pan, it should fit in the microwave.

This is one of those that is just as good or better as leftovers, so it should handle the delay just fine.

I'll give the link to the recipe site below.

Good luck!!  :)

Answer 2

A good pasta salad that will also be good cold.

Answer 3

Super Broccoli Casserole

2 boxes or 1 bag frozen, chopped broccoli, cooked and drained

2 eggs beaten

1 sml onion, minced

1 can cream of mushroom soup

¾ cup mayonnaise

1 cup grated cheddar, jack, or mozzarella cheese

1 cup cracker crumbs

¼ cup butter

Combine first 6 ingredients, add to buttered 9x11 casserole dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350F for 1 hour.

or

Overnight Hashed Brown Potato Casserole

Ingredients:

(8 servings)

2 lb Frozen hashed brown potatoes

1/4 lb Butter

1 pt Sour cream

1 can Mushroom soup

8 oz Cheddar cheese; shredded

1 Onion; grated or 1 T. instant minced onion

3/4 c Milk* (optional)

Instructions:

Cut butter into potatoes. Mix rest of ingredients together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9" pan at 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together.

Answer 4

Mac and Cheese or baked beans

Answer 5

CHEESY CORN FLAKE POTATOES

1 lg. bag frozen hash browns

1 onion, diced

1 can cream of chicken soup

2 sticks butter, melted

10 oz. sour cream

12 oz. grated cheddar cheese

Corn flakes

Salt & pepper

Put potatoes in the bottom of a 9"x13" pan. Mix onion, soup, 1 stick melted butter, sour cream and cheese. Spread on top of potatoes. Put a layer of corn flakes on top of mixture. Drizzle remaining butter on top. Bake at 350 degrees for 30 minutes.

I usually buy the big turkey roasting pans and double the recipe, that way theres enough for everyone!

May also need to extend cooking time if starting wth frozen hashbrowns.

Veggie-potatoe casserole

4 cups of grated cheeses you like.have 4 big boiled potatoes cut in rounds.cut lengthwise 4 zucchine,2 onions,4 red bell peppers.place on very non stick hot skillet with very little butter for 2 minutes,stirring.mix 2 cups half and half,one cup sour cream,add salt and pepper to taste-but u can flavor with any flavoring you like-ranch dip,green onion dip etc.-.in a baking dish place a layer of potatoes,add some cream mix, then layer mixed veggies,add some grated cheeses.go for another layer but do not cover with cheese this last layer. bake in oven for 20 minutes ,take out and add remaining cheese,bake for 15 minutes.ready!

Answer 6

homemade chili or baked beans

Answer 7

Russian salad , pasta , baked beans

Answer 8

Be sure whatever you prepare is thoroughly chilled in the fridge, then take on ice in an ice chest during travel... don't want anyone getting sick!

CREAM CHEESE VEGETABLE CASSEROLE

1 med. head cauliflower

1 med. to lg. bunch broccoli

6 to 8 carrots, cut in 1 inch slices

1 tsp. chives

Salt & pepper to taste

1 sm. onion

1/2 c. butter

4 tbsp. flour

8 oz. heavy cream or evaporated milk

2 c. milk

1 (8 oz.) pkg. cream cheese

Cheese, grated

Seasoned croutons

Steam vegetables until tender and crisp. Sprinkle chives and salt and pepper over vegetables. Place vegetables in large casserole. Meanwhile, over medium heat, saute onion in butter and gradually add flour, stirring constantly. Add heavy cream and milk. Add cream cheese. Stir constantly until thick and smooth. Pour cheese sauce over vegetables, gently fold. Sprinkle with grated cheese and seasoned croutons. Bake at 325 degrees for 30 to 35 minutes.

Serves 8.

-- cooks.com

---------------------------

Conniosseur's Casserole

1 12 pz can white shoe peg corn drained

1 16 oz can French cut string beans drained

1/2 cup celery chopped

1/2 cup onion chopped

1 2 oz jar pimentos chopped

1/2 cup sour cream

1/2 cup sharp Cheddar cheese, grated

1 10 3/4 oz can cream of celery soup

1/2 tsp salt

1/2 tsp pepper

Topping:

1 cup Ritz cracker crumbs

1/2 stick butter, melted

1/2 cup slivered almonds

Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.

Bake at 350 for 45 minutes. Serves 8.

(I have subbed water chestnuts chopped for the celery and it is very good.)

--“Tea Time At the Master’s cookbook”  

------------------------------

Fried Rice with Ham

Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer

2 Tbsp vegetable oil, divided

½ tsp. toasted sesame oil

Coarse salt to taste

4 green onions, thinly sliced diagonally (both white and green parts)

4 garlic cloves, minced

5 oz. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)

4 cups cold cooked rice

3 Tbsp. rice vinegar

1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat.  Beat eggs, with 2 tsp. water and ½ tsp. coarse salt.  Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes.  Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. vegetable oil and sesame oil.  Add garlic and scallions, heat and stir until fragrant, about 1 minute.  Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes.  Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.

----------------------------

New SEVEN LAYER SALAD

Dressing:

1/2 cup plain yogurt

1/2 cup buttermilk

1/4 cup mayonnaise

1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)

1 teaspoon sugar

1/4 teaspoon dried dill weed

1/4 teaspoon dried basil leaves

1/8 teaspoon ground white pepper

Salad:

1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled

2 cups shredded red cabbage

6 cups torn spinach leaves

1 cup Colby cheese

1 cup Cheddar cheese

1 cup cherry tomatoes, halved

Crumbled real bacon from bag or jar (however much you like)

Smoked sliced almonds (however much you like) (I find it in produce area— I think its by Sunkist.)

1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.

2. Rinse cooled pasta with cold water.

3. In 2½ quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.

4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.

5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours.  Lightly toss before serving.

----------------------------

Mock Bok Choy Cabbage Salad

3 oz ramen noodle soup mix - Oriental flavor

¼ cup salted sunflower seeds

¼ cup slivered almonds

3 Tbsp. butter

2/3 cup vegetable or canola oil

1/3 cup cider vinegar

2½  Tbsp. sugar (or 4 packets Splenda)

1 Tbsp. soy sauce

½ head of cabbage, sliced very thinly

2 shredded carrots  (or sub 2 bags of cole slaw mix for cabbage and carrots)

5-6 green onions, sliced diagonally

Remove flavor pack from soup, set aside. Melt butter in small nonstick skillet.  Break ramen noodles into pieces and place in skillet with butter; add sunflower seeds and almonds, and saute 5-8 min or until toasted, stirring occasionally.  Drain on paper plate or paper towel.

Whisk flavor pack, oil, vinegar, sugar, and soy sauce in bowl until blended.

Place cabbage and carrots in a large bowl, add sliced onions.  Mix dressing into cabbage mix. Place noodle mix around the outside edge of cabbage. (Makes a nice presentation, but for our family I just toss it all together).

(If you need a large quantity, use the big bag of coleslaw mix from Sams and doubled the other ingredients.)