Tender cubed zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping. "This fast-to-fix side dish is a great way to use up a big crop of the common squash," says Kathi Grenier of Auburn, Maine. At 35¢ a serving, it's an uncommon value.
My kids, husband and nephews love these potatoes. I make a large batch in disposable pans and serve them at get-togethers— the holidays aren't the same without them. It's also a great recipe for brunch or a ham dinner.—Brenda Smith, Curran, Michigan
A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.—Katie Wollgast, Florissant, Missouri
HERE'S a side dish that's absolutely delicious. I've enjoyed making it for so many years that I don't recall where I got the recipe.
This is a perfect accompaniment to most any entree because it's so attractive to serve and quick to prepare.
-Dorothy Pritchett, Wills Point, Texas