I haven't tried this so I can't attest to how good it is but the reviews on Recipe Zaar were stellar. It looks like it fits the bill

Cheesy Corn Casserole Recipe
SERVES 10
3 (16 ounce) packages corn, frozen
 1 (8 ounce) package cream cheese, cubed
 1/4 cup butter, cubed
 3 tablespoons water
 3 tablespoons milk
 2 tablespoons sugar
 3/4 cup American cheese, cubed

1. Combine all ingredients in crock pot, mixing well.
2. Cover and cook on LOW 4 hours, or until heated through and cheese is melted.

Thanks Mustangs, that is one to consider.

Given the requirements, it's easy to see how the Dreaded Green Bean Mushroom Soup casserole got started. ;-/

Can the green dish be a cold one instead of hot? Can you use the oven to heat it up or must it be microwavable?

I have a recipe for "Elegant Lima Beans" which would reheat well. It has a tomato based sauce, kind of Greek influenced. But I know some people loathe lima beans so I'll not post it unless you're interested. I guess it could be made with green beans too. It's a casserole but very different from the greyish green bean thing.

If I was asked to bring a "corn" dish that distance I'd either just bring frozen corn and heat it up when I got there with butter and seasoned salt, or make thin cornbread with chopped sauteed scallions and red pepper, canned chopped jalapenos or mild chilis, cheddar cheese and drained canned corn added to the mix. Cut into squares when you arrive and reheat and serve! Olé!

I am making a green bean dish posted by Chase - source unknown - I am getting things ready ahead of time and assembling at my inlaws 5 hours away.

Green Beans With Caramelized Onions And Almonds -posted by chase

Kosher salt
3 Lb green beans trimmed of stem end
1/2 Cup sliced almonds
3 Tbl unsalted butter
5 Tbl extra-virgin olive oil
2 large onions sliced thin
2 Tbl chopped fresh thyme leaves
Freshly ground black pepper

Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden,about 3 to 5 minutes. Remove the almonds from the skillet and reserve.
Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper,and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Also, this is a great corn dish - always well received. and will hold up well. I've had it reheated the next day and is still great!

Corn Pudding

1 (15.25 ounce) can whole
kernel corn, drained
1 (15 ounce) can cream style corn
1/2 cup butter, softened
1 cup sour cream
1 (8.5 ounce) package dry
cornbread mix

preheat oven to 350 degrees F. Lightly grease a 2 quart casserole dish.
2 In a medium bowl, mix together the whole kernel corn,
cream style corn, margarine, sour cream, and corn bread mix.
Pour into the prepared casserole dish.
3 Bake for 45 minutes in the preheated oven, or until a
knife inserted in the center comes out clean.

Could they have not given you the dessert???

Maybe a creamed spinach or spinach balls would hold up (although the spinach/stuffing balls may compete with the stuffing for Thanksgiving)

For corn-- I'm thinking this casserole may work. It may need to be heated up a little. (You should be able to use frozen corn instead of canned).

lpinkmountain, I think you are right about lima beans for Thanksgining but I would love the recipe since we really like them.
There is plenty of oven space avail on arrival to keep dishes warm.
Thanks for ideas. Corn pudding, corn casserole and the green beans sound delicious.

I have been using this one for years, and it is easy to transport.

LINDAS SCALLOPED CORN

1 can or about 3 ½ cups corn drained (can use cans of just the yellow or yellow and white or Mexican corn mixthey are all very good)
1 can or about 3 ½ cups creamed corn
2 cups milk or half and half
2 well beaten eggs
½ cup sweet yellow onion, finely chopped
2 cloves minced garlic
2 ½ cups cracker crumbs
Salt & Pepper to taste
½ finely chopped green pepper (optional)
½ cup sliced mushrooms (optional)
1 small can Frenchs Fried Onion Rings

Mix the ingredients together except for the onion rings. Put into a lighted buttered casserole dish and bake in a 350° over for approximately 45 to 60 minutes or until set, much like a soufflé. Sprinkle the onion rings over the top for the last 5 minutes of cooking.

I forgot to add this "green veggie" dish. This is a great dish to take to pot luck dinners or serve as an appetizer. Everyone loves it!

CHILLED ASPARAGUS SALAD WITH GINGER DRESSING

Dressing:
¼ cup white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons minced crystallized ginger
1 teaspoon soy sauce
¼ teaspoon salt
¼ teaspoon freshly ground white pepper
1/8 teaspoon wasabi
½ cup canola oil

Blend all ingredients except oil in a food process; with machine running slowly add oil. Cover and refrigerate.

Asparagus:
2 pounds fresh trimmed asparagus (can use either green or white or a combination of the two.)

Blanch the asparagus by placing them into boiling water for 1 or 2 minutes, depending on how crisp you like your asparagus. Remove them and immediately plunge them into ice water to stop the cooking process. Drain and chill in the refrigerator.

Or steam the asparagus until it is tender crispy. Remove them and immediately plunge them into ice water to stop the cooking process. Drain and chill in the refrigerator.

Large lettuce leaves or fresh field greens

Serving:
Black & white sesame seeds, toasted for just a minute or so to release the oils
Lettuce and/or wild greens

Arrange the lettuce on a good size chilled platter, then put the wild greens on top of the lettuce, then arrange the asparagus on top and drizzle with the dressing. Sprinkle with both the roasted black and white sesame seeds. Add a little ginger to the plate for garnish. You can also add some cherry tomatoes for color.

Serves 6 to 8

This is a great dish to take to pot luck dinners or serve as an appetizer. Everyone loves it!

I make a corn salad that's quite tasty from corn I've cooked on the grill (shucked, so the corn gets toasted and a bit caramelized), but there's no reason you couldn't caramelize it a bit in a fry pan instead if you're living where it's too cold to use the bbq now.

Leftover Roasted Corn Salad

2 ears leftover fire-roasted corn
4 T lemon/lime juice
2 T honey
1 t salt
1/4 t black pepper
2 cups assorted grated or chopped vegetables. (I like grated carrot, chopped red bell peppers, green onions, diced cucumbers, chopped tomatoes, crunchy celery, thinly sliced radishes and frozen peas, but just use up whatever odds and ends your refrigerator or garden produces! I've even added chopped apples or pears at times!)
1/4-1/3 c toasted, roughly chopped pecans, cashews or hazelnuts*
1-2 T minced fresh herbs (basil, cilantro, tarragon or parsley) -optional-

Cut leftover roasted corn from cobs into a bowl and then gently scrape the little juicy bits from the cob with the blunt side of a knife into the same bowl. Mix the lemon/lime juice, honey, salt and pepper in a bowl and whisk until the honey is completely dissolved. Toss the vegetables with the dressing, and let sit at least 10 minutes for the flavors to develop. If you are adding fresh herbs, toss them in just before serving. This salad is wonderful with any simply grilled meat or fish, and pairs quite well with rice or couscous as a starch. It can also be made hours ahead, although it might soften and the colors might fade a bit if you make it the day before. Sprinkle the nuts on top of the salad before serving.

*Toasting the nuts really brings out their flavor. Before chopping, put the nuts into a pan over a medium-high heat. Shake the pan gently back and forth as though you were making popcorn until the nuts darken slightly and become fragrant.

This is actually a recipe I use for pasta with veggies, but I have also used it simply as a sauce for vegetables, and it's quite good. It would be easy to cook the vegetables until just underdone and then heat them up in the sauce later.

Toasted Nut Cream Sauce

Walnuts, pecans, almonds or cashews-very finely chopped.
Milk, half & half or cream (if you're feeling truly decadent)
Garlic (one or two cloves, to taste...sliced paper thin on a mandolin)
Nutmeg, bay leaves or citrus zest
flour
butter
Salt & Pepper (black or red)

Now, the proportions can be altered according to taste, but basically, you will need about 1/4 cup of nuts per cup of milk or cream, and about 1/2 T of butter & 1/2 T flour per each cup. Nutmeg-1/8 t per cup milk...bay leaves-1 per cup milk...citrus zest-generous 1/4 t per cup.

It's easier to toast the nuts before you chop them, as toasting chopped nuts is a chancy business, they can go from just right to burnt in a second.

You can dry roast the nuts in a fry pan or toaster oven, or fry them quickly in oil, draining them well before chopping. You want to bring the flavor out in the nuts, not singe them.

Warm the milk or cream carefully, so you don't burn it. Just before it boils, add the chopped nuts & flavoring (nutmeg, bay leaves or citrus rind), remove from heat and set aside.

Melt the butter over a medium heat, and add the garlic. Saute for about a minute, just to release the garlic aroma, and then stir in the flour to make a roux. Cook the roux for a few minutes, until it is cooked, but not browning at all. Then whisk the roux into the milk or cream.

Salt & pepper to taste & serve with pasta & sauteed veggies of your choice. Chunks of roasted butternut squash, black olives & green oninos are good. Or crookneck squash & shredded kale with mushrooms. A bit unusual, but tasty, is celery (it should be sliced fairly thin, and quick sauteed so it's still crisp) with apples & peas. For some reason, I don't like bell peppers with this sauce, but that might just be me.

Here's one from Ina Garten I've made before, and was well received. I'm thinking of making it for Thanksgiving this year. Oh, yeah, and it's calorie free, too.....NOT!

Spinach Gratin

Prep Time:10 min Inactive Prep Time: 45 min Cook Time: 40 min

Level: Easy

Serves: 8 servings

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Printed from FoodNetwork.com on 09/25/2008

© 2008 Scripps Networks, LLC. All Rights Reserved

Sally

What comes to mind is spinach Madeline and scalloped corn....but both are very "saucy" and I wouldn't like that for thanksgiving....too much goo and gravy and mashed potatoes to add a mushy vegetable.
I would just put frozen corn and some chopped and sauteed green and red pepper dice and green onions together with a couple of T. butter in a bowl that is micro safe.
And fill another bowl with frozen green beans and add some slivered almonds and several pats of butter....pop each dish into the micro for 3 to 6 minutes, depending on the power of the micro, and you have your veggies....without adding more saucey and creamy cheesy stuff to the meal.
Linda c

We eat a ton of veggies so I have copied the recipes and will try them at some point, thanks.
For years when I haven't had Thanksgiving here I was asked to bring turnips and either the green salad or the creamed onions. This time sis threw me a curve. Our standard is roasted veggies, stir fry or steamed veggies and lots of various salads.

I am ordered to bring this to gatherings! Everyone loves it. BTW, this is the only time I use Velveta cheese and it is a 'must' for this recipe. This is a general outline for the method which one modifies for the number of people present.

VEGETABLE CASSEROLE
(Can be made a day ahead)

Large chop enough of the following to fill the size pan used:
Some onion
Zuchinni and/or summer squash
Broccoli
Cauliflower

Lightly steam the vegetables and spread in a pan.

Make enough thick white sauce with a generous amount of Velveta cheese added to bind the vegetables.

Add 1/4 teaspoon each of onion powder and celery salt to each cup of cheese sauce.

Pour sauce over vegetable mixture, spreading evenly. Cover pan with foil and refrigerate until time to cook or transport to another location.

To finish cooking...cover surface of casserole with a generous amount of buttered bread crumbs. Bake at 350 degrees, uncovered, for about 40 minutes or until bread crumb are browned. If the bread crumbs begin to get too brown, cover casserole with foil until cooking time is finished.

That Ina Spinach Gratin is really really good..I served it with Prime Rib last Christmas..LOL we weren't minding our fat intake that day. LOL

Is there any recipe Ina makes that doesn't start, "Take a 1/2 pound of butter . . . " LOL (Not that there's anything wrong with that!

Lots of great ideas here for veggie me to eat any time of the year! Thanks!

Here's the recipe for Elegant Lima Beans. I have no idea why they are called "elegant" I got the recipe a long time ago probably from a hippy dippy health food store back in the late 70's. I think you could use frozen green beans, or white canelinni beans too. I use baby limas but you could probably use butter beans if you like them.

Elegant Lima Beans - lpinkmountain

4 cups cooked lima beans
1 can (15 oz) tomato sauce
4 oz. (1 cup) shredded kasseri cheese (that's a hard greek cheese, can sub feta or swiss or mild cheddar, depending on how subtle or not you want the flavor)
1 cup coarsely chopped walnuts
1/4 tsp. dried basil, crumbled
1 green pepper, diced and sauteed
3/4 cup water
1/2 tsp. salt
1/4 tsp. pepper
minced parsley to garnish

Combine limas and sauce, bring to a boil. Stir in the other ingredients. Spoon into an 8 cup baking dish. Bake at 350 degrees for 30 min.

Frankly I use this recipe just as a guide, as I might add zuchinni and a diced onion to the sautee too, and a tad more basil since I love it, and maybe a splash of red cooking wine.