If your family’s tired of green bean casserole or the traditional corn pudding made with that famous little blue and white box of cornmeal, then try these nouveaux options to play wingman for Mr. Turkey. Lima Soufflé could become a family classic. And Broccoli Pudding, oh my goodness, this is good! And, although sweet potatoes are a Thanksgiving staple, Crunchy Sweet Tater Casserole adds a peanuty twist. Happy eating!

Lima Soufflé

Butter
2 to 3 T. fine dry bread crumbs
2 C. cooked and drained baby lima beans
3/4 C. milk
6 oz. shredded cheddar cheese
1/2 tsp. salt
1 scant tsp. Cajun seasoning
Dash ground black pepper
5 egg yolks
6 egg whites

Heat oven to 350 degrees. Butter a 6-cup soufflé dish and sprinkle with the breadcrumbs. Turn to coat the entire inside with crumbs. Take a piece of foil long enough to wrap around the outside of the soufflé dish (with a few inches to spare) and fold in half lengthwise. Wrap around the soufflé dish and fold ends together so the foil is tight around the dish. Use a piece of kitchen twine and tie it on, if possible, and butter the inside area. In a blender or food processor, combine the beans, milk, and seasonings; process until smooth and pureed. Pour the puree into a medium saucepan; stir in cheese. Heat until cheese is melted. Put the egg yolks in a small bowl; add about 1/4 cup to them and whisk lightly to combine. Add the egg yolk mixture to the saucepan, stirring until well blended.

In a glass or metal bowl, beat egg whites until soft peaks form. Gently fold about 1/3 of the egg whites into the saucepan mixture, then fold in the remaining egg whites in two or three more additions. Pour into the prepared soufflé dish and bake for 30 to 40 minutes, until the top is golden brown. Serve immediately

Broccoli Pudding

10 to 12 ounces frozen chopped broccoli, cooked and drained
2 T. butter
2 T. finely minced onion
2 T. all-purpose flour
1/2 tsp. black pepper
1/8 tsp. nutmeg
1/2 tsp. salt
1 1/2 C. half-and-half
1 1/2 C. shredded sharp cheddar cheese
3 large eggs, beaten

Heat oven to 350 degrees. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole. Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli custard comes out clean.

Crunchy Sweet Tater Casserole

3 C. cooked and well mashed sweet potatoes
2 T. butter
1/2 C. warm milk
1/2 tsp. salt
miniature marshmallows (as many as you want to use!)
1/2 C. chopped peanuts

Add butter and salt to warm milk; stir until butter is melted. Blend with potatoes; beat until light and fluffy. Add more milk, if needed. Pile potatoes into a buttered casserole. Preheat oven to 375 degrees. Bake casserole 20 minutes. Generously top with miniature marshmallows and chopped peanuts. Return to oven and heat until marshmallows are lightly browned.