Make-Ahead Easter Side Dishes
Easter is just a few days away. Here are some make-ahead Easter side dishes you can get ready beforehand to be ahead of the game.
Grandma Shug’s Mustard Sauce
This Easter side dish is my mother-in-law’s famous sauce. It can be made ahead and kept in the fridge for up to a week or frozen for up to six weeks. This disappears fast! Great with ham, turkey or later for chicken nuggets.
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Ingredients
- 1 cup sugar
- 1 cup yellow mustard
- 1 15-ounce can tomato soup (Yes! Tomato soup. But you can’t taste it.)
- ¾ cup vinegar
- 1 cup butter
- 4 eggs, well beaten
Instructions
- Add all the ingredients in a saucepan. Cook over medium heat until it thickens, stirring constantly with a wire whisk. Cool and store in fridge. Triple yum!
Never-Fail Crescent Rolls
My friend Julie makes these awesome homemade crescent rolls. They are so easy and delicious! This Easter side dish also bakes and freezes well so that you can make them ahead.
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Ingredients
- 1 package dry, active yeast
- 1 ½ cups warm water
- 3 ¼ cups flour
- ½ teaspoon salt
- 1 9-ounce Jiffy cake mix, either yellow or white
- melted butter, for brushing
Instructions
- Dissolve the yeast in the warm water. Mix in all the ingredients except butter. Do NOT knead. Place dough in a large, greased bowl and let it rise until doubled, or about 1 hour.
- Punch down dough and divide in half. Roll out each half into two 12-inch circles. Divide each circle into 12 triangles and roll into crescent rolls.
- Put each dozen on greased cookie sheets and let rise about 25 minutes.
- Bake at 350 degrees for 12–15 minutes or until browned. Remove from oven and brush with melted butter.
Notes
To make these ahead of time, after baking, cool completely and store in an airtight freezer bag in the freezer for up to three months.
Servings: 24
Cornbread Pudding
This is my family’s favorite Easter side dish. Actually, it’s so popular we make it at Easter, Thanksgiving and Christmas! Even my picky relatives LOVE this. We make it every year.
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Ingredients
- 1 15-ounce can creamed corn
- 1 15-ounce can whole corn, drained
- 8 ounces sour cream
- ⅓ cup sugar
- ½ cup vegetable oil
- 2 eggs, lightly beaten
- 1 8.5-ounce box Jiffy corn muffin mix
Instructions
- Mix all the ingredients together in a large bowl and pour into a 2½-quart baking dish.
- Bake at 350° for 45 minutes to 1 hour.
Notes
You may assemble the casserole the day before and keep it in the fridge, covered, until ready to bake. I always double the recipe, place it in a 9 x 13-inch pan and extend the baking time 10-15 more minutes until done.
Servings: 6
Happy Make-ahead Easter!
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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