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Sides & Veggies

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Fargo,North Dakota 58102
Sides & Veggies
Fargo North Dakota 101 5th Street North 58102


5 pounds potatoes, peeled

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese


2 tbsps. butter

Salt & pepper - to taste


Boil potatoes in salted water about 30 minutes, until done. Drain. Mash with butter, sour cream, cream cheese, salt and pepper. Put in large covered casserole dish and sprinkle with paprika. Freeze until ready to use. Thaw before baking. Bake in 350 degree oven for 40 minutes. Serves 8 to 10.

Joyce Dahlen Foss, Bismarck, N.D.


1/2 pkg. noodles, cooked and drained

1 stick butter

Tube of saltine crackers

Melt the butter in a frying pan. Add crushed crackers and brown slightly. Add noodles and stir well. You can add more butter, if needed. This is an excellent dish with any kind of meat or vegetable.

Joan Blegen, West Fargo


16 ounce can stewed tomatoes

16 ounce can cut green beans, drained

1 onion, diced

2 tbsps. mayonnaise

1 tbsp. Worcestershire sauce

1/2 tsp. salt

Dash of cayenne pepper

Dash of black pepper

1 cup seasoned croutons, or potato chips

Combine all ingredients in a 2 quart buttered casserole. Spread croutons or chips on top. Bake at 350 degrees for 30 minutes.

Joanne Anda, Moorhead


3/4 cup chopped onion

1 1/2 cups chopped celery (stalks & leaves)

1 cup butter or margarine

9 cups soft bread cubes

2 tsps. salt

1/2 tsp. pepper

1 1/2 tsps. crushed sage leaves or ground sage

1 tsp. thyme leaves

1 pound sausage

1 pound lean hamburger

In large skillet sauté onion and celery in butter until tender, add sausage and hamburger and cook until browned. Stir in about 1/3 of the bread cubes. Turn into a deep bowl and add the remaining seasonings, mix all together. Stuff turkey and roast. Makes enough stuffing for a 9 pound turkey.

Alternate Method: I use 13 cups bread cubes, 3 pounds hamburger, 1 pound sausage, and the same ingredients as above, but add 1 can of chicken broth to the mixture. Place in a greased 9x13 pan and pour an additional can of chicken broth over the top. Bake at 350 degrees for 30 minutes. For color, you can also add 1 cup of shredded carrots (optional).

Sharon Jadrny, Moorhead


1 yellow onion

1/2 cup Cheerios

1/2 cup potato chips

1/2 cup all-purpose flour

1 cup buttermilk + 2 tbsps. flour

Salt & pepper to taste

1 large Ziploc bag

Preheat oven to 450 degrees. Slice onion into 1/4 inch circles - keeping only larger whole pieces (reserve rest for other recipes). Place flour in Ziploc bag, add onion pieces, shake bag to coat onion. Mix buttermilk and 2 tbsps. flour in large bowl, place rest of ingredients into food processor for 20 seconds. Transfer to large bowl. Take onion pieces out of the Ziploc bag one at a time, transferring from buttermilk to dry mixture, and then place on cookie sheet. Repeat until all onion pieces are coated. Bake in oven for 20 minutes, or until browned and crisp. Season with salt to taste, and serve.

Juliette Fiechtner, West Fargo