10 Classic Thanksgiving Side Dishes

The search for Thanksgiving side dish recipes shouldn’t be as hard as it is. It’s frustrating when you have to spend hours scrolling, searching, and following links all over the internet just to get a decent collection of classic, tried-and-true, Grandma-style recipes.

That’s why I wanted to share all of my favorites in one, easy-to-read post. No fluff, no ‘jump to’ anything. Just great recipes with straight forward instructions, all in one place. I hope these help to ease your stress and have a wonderful Thanksgiving. Enjoy!

Sweet Potato Casserole with Marshmallows


2-29 oz. cans, or 1-1/2 40 oz. cans of sweet potatoes (yams), drained
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
1/2 tsp. salt
1 egg, beaten
4 Tbsp. butter, melted
1 bag mini marshmallows
Optional: 2/3 c. pecans or walnuts, chopped


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, hand mash sweet potatoes, leaving slightly chunky.
  3. Add all other ingredients to the bowl, except the marshmallows, and hand mix for 2-3 minutes.
  4. In a greased 9 x 13 baking dish, pour half of the sweet potato mixture in the baking dish.
  5. Layer half of the marshmallows on top of the sweet potato mixture.
  6. Top with remainder of the sweet potato mixture.
  7. Bake for 30 minutes.
  8. Remove and top with remaining marshmallows, bake for 10 more minutes, and the broil for 2 minutes so that the marshmallows are slightly browned.

Sage Cornbread Dressing


1 box Jiffy corn muffin mix
2 eggs
1/3 c. milk
1/2 c. sour cream
2 eggs, beaten
1 Tbsp. dried sage (dry or rubbed is fine. Rubbed is a little more potent)
1-1/2 tsp. dried thyme
1/2 tsp salt
1/2 tsp pepper
2 c. chicken stock
3 celery stalks, diced
1 med. onion, diced
3 Tbsp. butter


  1. Make cornbread according to package BUT add an extra egg and 1/2 c. sour cream. Cook at 400 degrees for 25 minutes, until the top begins to get light brown. Remove from oven and let cool.
  2. Reduce oven temperature to 350 degrees.
  3. In a large mixing bowl, mix together 2 eggs, thyme, sage, salt, pepper and chicken stock. Set aside.
  4. Over medium heat, saute celery and onions in butter until translucent and tender.
  5. Add celery, onions and butter to the mixing bowl and stir.
  6. When cornbread is cooked, let it cool for about 5-10 minutes, and then crumble and add it to the mixing bowl.
  7. Stir all ingredients together until combined.
  8. Pour into a lightly greased 9 x 13 baking dish and bake uncovered for 30 minutes at 350 degrees.

Classic Hashbrown Casserole

Classic Hashbrown Casserole


2 lb. bag frozen hashbrowns, thawed
1 medium onion, finely chopped
1 stick butter, melted
16 oz. sour cream
1 c. shredded cheddar cheese
1 can cheddar cheese soup
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. crushed corn flakes
4 T. butter, melted


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together hashbrowns, onion, 1 stick of butter, sour cream, cheese, salt, pepper and soup together.
  3. Pour into a 9×13 casserole dish.
  4. Spread crushed corn flakes over casserole. Drizzle melted butter over top. (I sprinkle a little salt and pepper on top too.) Bake for 1 hour until hot and bubbly.



Corn Casserole

Thanksgiving Corn Casserole


1 box Jiffy Corn Muffin mix

2 eggs, beaten

1 can creamed corn

1 can whole kernel corn, drained

1 stick of butter, softened

1 c. sour cream


Preheat oven to 350 degrees.

Combine all ingredients into a large bowl and mix.

Pour into a lightly greased 9 x 13 baking dish.

Bake for 45-50 minutes. The middle should be moist but not runny.

Smothered Green Beans with Bacon


5 cans of cut green beans, drained

12 slices of bacon, cooked and chopped (I use Wright’s bacon)

3/4 c. brown sugar

5 Tbsp. melted butter

2-1/2 Tbsp. soy sauce

1-1/2 tsp garlic powder


  1. Preheat the oven to 350 degrees.
  2. Drain the green beans and pour into a lightly greased 9 x 13 baking dish.
  3. Melt the butter in the microwave in a bowl. Once melted, add brown sugar, soy sauce, and garlic powder. Stir together until blended.
  4. Pour over the green beans and toss until coated.
  5. Bake uncovered for 30 minutes.

Ultimate Green Bean Casserole


6 cans of cut green beans, drained
6 Tbsp. all-purpose flour
1 1/2 tsp. sugar
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 c. sour cream
1 1/2 c. milk
6 Tbsp. butter
1 med. onion, diced
3 c. swiss cheese, shredded
1 can, French fried onions


  1. Preheat oven to 375 degrees.
  2. Drain green beans and set aside.
  3. In a small bowl, mix together flour salt, sugar and pepper and set aside.
  4. Sauté onions in butter over low heat for 2 minutes. Stir in milk and flour mixture.
  5. Stir until thick and bubbly.
  6. In a large bowl, stir together flour mixture, sour cream and green beans.
  7. Layer green bean mixture and swiss cheese in a 9 x 13 baking dish.
  8. Top with French fried onions.
  9. Bake for 30 minutes at 375 degrees.

Baked Mac and Cheese

old fashioned baked mac and cheese


3 c. elbow macaroni (dry)

1/2 stick of butter (4 Tbsp.)

1 can condensed Cheddar Cheese soup

1/4 c. all-purpose flour

1 c. 2% milk

2 c. half and half

1/2 tsp. dry mustard

1 tsp. onion powder

5 c. shredded cheddar cheese, divided (It melts better if you shred it yourself from a block of cheese.)

Salt and pepper to taste


  1. Pre-heat oven to 425 degrees.
  2. Cook elbow macaroni according to the package, al dente. Then drain and rinse macaroni. Pour into a lightly greased 9×13 baking dish.
  3. In a large saucepan, melt butter over medium heat. Whisk in flour and heat for about 2 minutes, stirring constantly.
  4. Whisk in milk, half and half, dry mustard, onion powder, salt and pepper until blended.
  5. Continue cooking until the mixture thickens, about 5 minutes.
  6. Reduce heat to low, and add 3 c. shredded cheddar and cheddar cheese soup. Stir until cheese is melted and smooth.
  7. Pour over macaroni in the 9×13 baking dish. Toss until macaroni is coated. Top with remaining 2 cups of shredded cheddar cheese.
  8. Bake for 20-25 minutes until edges are brown and macaroni and cheese is bubbly.

Broccoli and Cheese Casserole


1 c. mild cheddar cheese, shredded

1 (20 oz.) pkg. frozen broccoli

1 can cream of mushroom soup

1 c. sour cream

1 c. Minute white rice

1 stick butter, softened

1 medium onion, chopped

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. smoked paprika (regular paprika is fine too)


1 sleeve Ritz crackers, crushed

2 Tbsp melted butter


  1. Preheat oven to 350 degrees.
  2. Cook rice according to package and set aside.
  3. In a large saucepan, sauté onion in butter over medium heat until translucent. Add broccoli and cook until thawed.
  4. Mix in soup, cheese, sour cream, salt, pepper and paprika.
  5. Stir in rice so that everything is mixed together.
  6. Transfer to a lightly greased 9 x 13 baking dish.
  7. Top with buttered, crushed Ritz crackers and cook for 30 minutes, until the top is golden brown.

Southern Style Collard Greens


2 bunches fresh collard greens, rinsed and de-stemmed
5 strips Wright’s thick cut bacon, fried and chopped
1 Tbsp. bacon grease
1 medium onion, chopped
3 tsp. minced garlic
3 c. chicken broth
1 tsp. Cayenne red pepper
1 tsp. salt
1 tsp. pepper
1/2 tsp. onion powder
2 Tbsp. butter


  1. Rinse and de-stem greens.
  2. Lay the leaves on top of each other, roll them up, and then cut them into strips.
  3. Place greens in a bowl and set aside.
  4. Fry bacon, drain and reserve grease and chop.
  5. In a stock pot, sauté onion and garlic in butter over med/low heat until translucent.
  6. Add chicken broth, red pepper, salt, pepper, onion powder, bacon and bacon grease. Bring to boil and then simmer for 25 minutes, uncovered.
  7. Add greens, cover and cook on low for 1 hour, stirring occasionally.

Crock Pot Baked Apples


3 lbs. Granny Smith apples
1 tsp. ground cinnamon
1/4 tsp. nutmeg
3 Tbsp. cornstarch
1/2 c. granulated sugar
1/2 c. light brown sugar, packed
1/2 tsp. salt
2 Tbsp. butter, cut into cubes


  1. Peel, core and slice apples. Place in the Crock Pot.
  2. In a mixing bowl, whisk together sugars, spices, cornstarch and salt. Pour over apples and stir until apples are coated.
  3. Dot with butter.
  4. Cook on low for 6 hours, leaving the lid slightly cracked to let steam escape.
  5. Serve warm, alone or with ice cream.


I hope this helps! For more classic, easy recipes, check out the Recipe Box page.