Take These Side Dishes To The Memorial Day Cookout

Memorial Day Recipes

It seems like everyone has their own “famous” dish that wins big raves at church potlucks and backyard barbecues. If you’re wondering what to bring to the next party – say, the neighborhood Memorial Day cookout – then you’ll want to check out these recipes. Standard baked beans get a sweet and spicy twist with hot sauce, dry mustard, and the surprise ingredient – root beer. Potato salad takes on a whole new identity with smoky grilled potatoes, bacon, and blue cheese. And finally, squash is dressed up to win over new admirers in an ooey-gooey cheesy casserole. Whip up one of these tantalizing dishes today and find your new must-bring specialty.

Root Beer Baked Beans

3 bacon slices

1 small onion, diced

2 (16-ounce) cans pork and beans

1/2 cup root beer (not diet)

1/4 cup hickory-smoked barbecue sauce

1/2 teaspoon dry mustard

1/8 teaspoon hot sauce

  1. Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
  2. Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
  3. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Big Daddy’s Grilled Blue Cheese-and-Bacon Potato Salad

3 pounds baby red potatoes, cut in half

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground pepper

1 cup mayonnaise

1/4 cup chopped fresh parsley

1/4 cup white balsamic vinegar

2 teaspoons sugar

2 teaspoons Dijon mustard

1 cup thinly sliced red onion

4 ounces crumbled blue cheese

6 bacon slices, cooked and crumbled

  1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
  2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
  3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

Two-Cheese Squash Casserole

4 pounds yellow squash, sliced

1 large sweet onion, finely chopped

1 cup (4 ounces) shredded cheddar cheese

1/2 cup chopped fresh chives

1 (8-ounce) container sour cream

1 teaspoon garlic salt

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

2 1/2 cups soft, fresh breadcrumbs, divided

1 1/4 cups (5 ounces) freshly shredded Parmesan cheese, divided

2 tablespoons butter, melted

  1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
  2. Combine squash mixture, cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
  3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
  4. Bake at 350° for 35 to 40 minutes or until set.

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