Old-School Squash Casserole

Many think that Southerners prefer their vegetables smothered in butter, cream, and cheese. That especially holds true for yellow squash, which more often than not is at the center of the classic squash casserole. While we love the squash itself, it is the creamy sauce (made from cheese, mayonnaise, and eggs) and crunchy, buttery crack topping that keeps ...

Serve With


Chicken and Sausage Jambalaya

Jambalaya is a hallmark of the Creole cuisine. It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. Some think the name derives from the French word jambon, meaning ham, the main ingredient ...

Serve With


Sweet Pepper Pasta with Sausage

Any sweet peppers will work in this dish, but we like colorful, tender baby bell peppers. When making a pasta dish, one simple trick will take the dish from good to great. Quality ingredients are a must; choose the best cheese and sausage available. The key to making great tasting pasta, however, is in the cooking water. Add about 2 tablespoons of kosher ...

Serve With


Slow-Cooker Corn Chowder

One of the reasons we love summer is the abundance of fresh, sweet corn. You can roast ears of corn on the grill or make a skillet full of creamed corn, served with fresh tomatoes and green beans. This Slow-Cooker Corn Chowder recipe will also become a favorite. Full of bacon, potatoes, and onions, all you need is a hunk of bread to complete this summer ...

Serve With


Roast Pork with Spiced Cherry Sauce

This standout reader recipe, from Alice McRae of Huntsville, Alabama, was featured in our December 1989 issue in a story on holiday main dishes. If you’re taking a break from turkey or ham, give this tender, sage rubbed pork a try on your Christmas table. We especially love the richly spiced cherry sauce, which pairs wonderfully with the mild pork and adds ...

Serve With


Chicken Alouette

Published in December, 1991, this recipe for Chicken Alouette still remains popular with readers of Southern Living. Ideal for a shower, brunch or holiday meal, pair this dish with a tossed salad, green beans, or a congealed salad. Alouette Cheese is a creamy garlic and herb spreadable cheese found in the dairy section of the grocery store. Aside from ...

Serve With


Creamy Ham-and-Chicken Medley

The Southern Living Test Kitchen has perfected the art of the casserole. We’ve published dozens and dozens of these crowd-pleasing one-dish wonders over the years, but there are always “keepers” that stand the test of time so much that our Test Kitchen cooks make them at home, on their off-days. In the November 1992 issue of Southern Living, we featured a ...

Serve With


Italian Casserole

It is a priority during the busy holiday season to spend time with special people. But how many times have you said farewell to dinner guests or out-of-town company and realized you were so busy preparing a fabulous menu that you missed the visit altogether? This Italian Casserole, sent to us by Mrs. Harland J. Stone from Ocala, Florida, and published in ...

Serve With


Burgundy Eye-of-Round

This flavorful Burgundy Eye-of-Round recipe first appeared in Southern Living magazine in the November, 1990, issue. Sent to us by Mary F. Clark of Burkburnett, Texas, the recipe was part of a festive holiday entertaining menu. The roast, along with biscuits, was served with marinated vegetables, a congealed horseradish spread and wine. This easy recipe, ...

Serve With


Old-Fashioned Chicken Pot Pie

Peggy Smith wore many hats during her time with the Southern Living editorial staff and Test Kitchen professionals. In November, 1992, Peggy was the Marketing Manager, keeping six Southern Living pantries stocked with all the necessary ingredients that went into the daily recipe testings. Suffice it to say, she knew a thing or two about quality ingredients ...

Serve With


Crown Pork Roast with Cranberry Pecan Stuffing

If you want to take a break from the usual holiday ham, beef tenderloin, or roasted turkey, this showstopping crown pork roast will make a lovely centerpiece on any Christmas table. This reader recipe, by Charles and Mary White of Birmingham, Alabama was published in our December 1996 issue in a story called “Dinner at the White House.” The Whites host an ...

Serve With


Cheese Puffs with Ham Salad

If you love to entertain, this is a great recipe to know by heart. Not only are these crisp little cheese puffs easy to freeze and bake off at a moment’s notice, no one can turn them down. These light and airy puffs are delicious on their own and even better filled with tangy Ham Salad.

Serve With


Double-Crust Chicken Pot Pies

We doubled the best part of a pot pie—the crust—for an indulgent take on a classic dish. Par-baking the bottom crust ensures that it stays golden and crisp, not soggy.

Serve With


Shrimp and Okra Gumbo

A seafood gumbo is thickened with okra and packed with shrimp to make a low-country classic stew. This simple and easy-to-make recipe will have you making gumbo like a pro, as it comes together in just an hour and a half. Feel free to use fresh okra when it’s in season, but for this recipe, we incorporated frozen cut okra for a thicker consistency. Don’t ...

Serve With