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Merry Christmas to all! It’s a beautiful time of year in a beautiful life! Make sure that you stop, think about all the good in your life and appreciate it. Make time for your family and enjoy it. You just never know what the future brings, so enjoy the days we have with them and always keep fond memories!

Here’s some sides that you can make for Christmas dinner that are GREAT the next day too if you have plenty of leftovers!

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GREEN BEAN 

CASSEROLE

2 lb. fresh green beans, ends cut off

4 slices bacon, cut into 1/4-inch pieces

1/2 large onion, chopped

3 cloves garlic, minced

4 Tbsp. butter

4 Tbsp. all-purpose flour

2 1/2 cups whole milk

1/2 cup half-and-half

1 1/2 tsp. salt, plus more to taste

Freshly ground black pepper, to taste

1/8 tsp. cayenne pepper

1 cup grated sharp cheddar cheese

Chicken broth, if needed for thinning

1 (4 oz.) jar sliced pimientos, drained

1 cup panko breadcrumbs

Cut the green beans in half if you like smaller pieces. Blanch the green beans in lightly salted boiling water and allow them to cook for 3 to 4 minutes. Remove the beans from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool; set aside. 

Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, then add the onion and garlic; continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and the onion is golden brown. Remove from the heat and set aside.

In a separate skillet or saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk, immediately, to evenly mix it into the butter. Cook for 1 to 2 minutes, then add the milk and half-and-half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add the salt, pepper, and cayenne, then add the cheese. Stir while the cheese melts. If the sauce is too thick, splash in some chicken broth, as needed. Turn off the heat. 

Add the pimientos to the pan, then add the bacon/onion mixture. Stir to combine. Pour over the green beans and stir gently to combine. Pour into a baking dish and top with panko. Bake at 350°F for 30 minutes or until the sauce is bubbly and the panko is golden.

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SPINACH CASSEROLE

1 cup fried onions, lightly crushed, divided

1/2 cup panko breadcrumbs

2 Tbsp. olive oil

2 (9-oz.) bags fresh spinach

3 Tbsp. butter 

3 cloves garlic, minced

3 Tbsp. flour

1 1/2 cups whole milk

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 oz. cream cheese

1 1/2 cups shredded gruyère cheese

1/3 cup grated parmesan

Zest of 1 lemon

Preheat the oven to 350°F. In a small bowl, combine 1/2 cup of fried onions and the panko breadcrumbs; set aside.

Heat a large skillet or Dutch oven over medium heat, then add the olive oil. Add the spinach (in batches, if needed). Cook, stirring occasionally, until wilted, about 5 minutes. Transfer to a heat-safe bowl and set aside.

Add the butter to the same skillet. Let it melt until bubbly and golden. Add the garlic and flour and stir constantly with a wooden spoon for 2 minutes.

Whisk in the milk, salt, and pepper. Cook, stirring frequently, until the mixture thickens, 5 to 7 minutes.

Reduce the heat to low and stir in the cream cheese until completely combined. Add the gruyère in 3 batches, making sure the cheese is completely incorporated before adding the next batch. Stir in the parmesan. The mixture will be very thick and will give a lot of resistance when stirring.

Add the spinach with juices to the cheese sauce, stirring until well combined. Add the remaining 1/2 cup of fried onions.

Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the fried onion and panko mixture. 

Bake until the casserole is bubbling and the topping is golden brown, 30 to 35 minutes. Let sit for at least 10 minutes. Top with lemon zest just before serving.

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CABBAGE SALAD

1 cup pecans

1/4 cup red wine vinegar

1 Tbsp. whole-grain dijon mustard

2 tsp. honey

1/2 tsp. black pepper

1 garlic clove, grated

1 1/2 tsp. kosher salt

1/3 cup olive oil 

1/2 medium head purple cabbage, shredded (about 4 c.)

2 cups baby arugula (about 2 oz.)

1 cup flat-leaf parsley, finely chopped

6 green onions, thinly sliced

1 Granny Smith apple, cut into matchsticks 

Preheat the oven to 325°F. 

On a baking sheet, spread the pecans in a single layer and bake until they are fragrant and lightly browned, 7 to 9 minutes. Transfer the pecans to a cutting board and let them cool completely. Coarsely chop.

In a mason jar, combine the vinegar, mustard, honey, pepper, garlic, and 1/2 teaspoon salt. Shake to combine. Add the oil, and shake again until fully combined.

In a very large bowl, toss together the cabbage, arugula, parsley, green onion, apple, all but 2 tablespoons of the chopped pecans, and the remaining 1 teaspoon salt. Pour the dressing over the cabbage, and toss well to coat.

Top with the reserved chopped pecans before serving.

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CORNBREAD 

CASSEROLE

3/4 cup (1 ½ sticks) salted butter, melted, plus more for the baking dish

2 cups sour cream, at room temperature

2 (14.75-oz.) cans creamed corn

2 large eggs, at room temperature

2 (8.5-oz.) boxes corn muffin mix

2 tsp. seasoned salt (such as Lawry’s)

2 (15.25-oz.) cans whole kernel corn, drained

2 cups shredded pepper jack cheese (about 8 oz.)

Chopped chives or scallions, for serving (optional)

Hot honey, for serving (optional)

Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish.

In a large bowl, stir together the butter, sour cream, creamed corn, and eggs. Add the muffin mix and seasoned salt, stirring until just combined. Fold in the whole kernel corn and 1 cup of the cheese.

Pour the corn mixture into the prepared baking dish. Sprinkle the top with the remaining 1 cup cheese.

Bake until the center is set and golden brown, 45 to 50 minutes. 

Allow to cool for 10 minutes before slicing. Sprinkle with chives and serve with hot honey for drizzling, if desired.

TFD: “Christmas was on its way. Lovely, glorious, beautiful Christmas, upon which the entire kid year revolved.”

― Ralphie, A Christmas Story

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