Thanksgiving Recipes


Natalie Basista

A holiday cookbook in West library.

Natalie Basista, Reporter

As Thanksgiving is near, I have four recipes for you. Three of which are family recipes, and one is from a cookbook.

Corn Casserole

Here is a recipe from Mrs. Horvath.  It’s a delicious family recipe. “I look forward to it every year!” Mrs. Horvath exclaims. 

1 can whole kernel corn

1 can cream-style corn (DO NOT DRAIN)

¼ cup sugar

½ cup oil

2 eggs beaten

8 oz. Sour Cream – room temperature –

8 ½ oz Packaged Jiffy Corn Muffin Mix

  1. Preheat oven to 350℉
  2. Mix together all the ingredients except the muffin mix
  3. Stir in muffin mix
  4. Pour into greased and floured 9×13 metal pan.
  5. Bake at 350 degrees F for 45 minutes, or until the center springs back. 

Sour Cream Potatoes

These sour cream potatoes are similar to mashed potatoes.  They are very good and have a creamy texture.

12 Potatoes, peeled and cut into cubes

8 oz. Sour Cream

8 oz. Softened Cream Cheese

1 Tablespoon of softened butter

½ Cup of Milk

1 teaspoon of Garlic Powder

 1 Cup of Cheddar Cheese

  1. Preheat oven to 325℉ 
  2. Cover potatoes with water and boil until tender; drain and set aside. 
  3. Blend together remaining ingredients except for Cheddar Cheese; stir into warm potatoes. 
  4. Spread into a 13”x9” baking pan lightly sprayed with non-stick vegetable spray; sprinkle half of the pan with Cheddar cheese(in case people don’t want Cheese on their potatoes). 

Parmesan Brussel Sprouts

This is a recipe from Feel Good Foodie, it parmesan Brussel sprouts.  It has a very pleasant taste.

2 pounds of Brussel sprouts

4 tablespoons of olive oil

1 cup of shredded parmesan cheese

2 teaspoons of garlic powder

1 teaspoon of salt

1 teaspoon of cracked pepper

  1. Preheat oven to 425℉
  2. Peel the outer, yellow-ish leaves of the Brussel sprouts off, trim the ends, then cut them in half.
  3. Place Brussel sprouts in a large bowl, drizzle olive oil on top, and sprinkle with parmesan cheese, garlic powder, salt and pepper. Toss to coat evenly.
  4. Transfer the Brussel sprouts to the prepared baking sheet, and roast in the preheated oven until golden brown, about 20-25 minutes, depending on their size. Shake the pan every few minutes for even roasting.
  5. Transfer the Brussel sprouts to a serving dish and serve warm.

Pumpkin Pie

This pumpkin pie is sweet and really good topped with whipped cream.

15 ounces of canned pumpkin

14 ounces of sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

1 unbaked pie crust


  1. Preheat oven to 425℉
  2. Place pie crust in a round 9-inch pan.
  3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium-sized bowl until smooth. 
  4. Pour into crust. Bake 15 minutes.
  5. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. 
  6. Cool. 
  7. Dig in and enjoy. Add whipped cream, if you want. Store covered in the refrigerator, after pie cools.