Easter just isn’t Easter without those comforting, crowd-pleasing side dishes that make the meal feel extra special, right? I still remember my grandma’s table groaning under the weight of all those delicious bowls—creamy scalloped potatoes, that classic green bean casserole with its crispy onion topping, and of course, the buttery rolls we’d fight over. Those sides weren’t just food; they were love on a plate, the glue that held our holiday together. That’s why I’m so excited to share these simple yet showstopping Easter side dishes with you. They’re the kind of recipes that look like you fussed, but secretly come together with minimal effort—perfect for when you’d rather be hunting eggs with the kids than stressing in the kitchen.
Why You’ll Love These Easter Side Dishes
Oh, where do I even start? These aren’t just any side dishes – they’re the kind that disappear first from the Easter table every single year. Here’s why they’ve become non-negotiable at our family gatherings:
- Effortless elegance: They look like you spent hours, but honestly? The green bean casserole comes together in about 5 minutes flat. (Your secret’s safe with me!)
- Crowd-pleasing magic: That crispy onion topping? The creamy potato layers? I’ve never met a guest who didn’t go back for seconds.
- Make-ahead lifesaver: Prep them in the morning while the kids are dyeing eggs, then just pop in the oven when the ham’s resting.
- Perfect partners: Whether you’re serving glazed ham, roast lamb, or even a vegetarian main, these sides complement everything without stealing the show.
Trust me, once you see how these simple dishes make your Easter meal feel extra special, they’ll become your tradition too!
Ingredients for Easter Side Dishes
Okay, let’s gather our goodies! I always pull everything out first—nothing worse than realizing you’re short an ingredient when the oven’s already hot. Here’s what you’ll need for these Easter favorites:
For the Green Bean Casserole
- 2 cans green beans, drained (trust me, squeeze out that extra liquid or your casserole will be soggy)
- 1 can cream of mushroom soup (the classic, not the « healthy » version—this is a holiday!)
- ½ cup milk (whole milk makes it extra creamy, but whatever you’ve got works)
- 1 cup fried onions (that crunchy golden crown we all fight over)
For the Scalloped Potatoes
- 4 cups potatoes, thinly sliced (I use Yukon Golds—they hold their shape but get beautifully tender)
- 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor punch)
- 1 cup heavy cream (this is what makes them luxuriously rich)
- ½ tsp salt (add more to taste if you’re using low-sodium potatoes)
- ¼ tsp black pepper (freshly cracked if you’re feeling fancy)
See? Nothing complicated—just good, honest ingredients that turn into something magical. Now let’s get cooking!
How to Make Easter Side Dishes
Alright, let’s get these Easter showstoppers in the oven! I promise it’s easier than dyeing a dozen eggs with toddlers running around. Just follow these simple steps, and you’ll have two perfect side dishes ready to wow your guests.
Preparing the Green Bean Casserole
First things first – drain those green beans like your life depends on it! I usually give them a good shake in the colander, then press gently with a paper towel to get every last drop of liquid out. Nobody wants a watery casserole. In your mixing bowl, combine the beans with the cream of mushroom soup and milk. Stir just until everything’s friendly – no need to overmix. Pour this creamy goodness into your baking dish (I use my trusty 9×13) and sprinkle those glorious fried onions evenly across the top. Pro tip: save a handful to add during the last 5 minutes of baking for extra crunch!
Preparing the Scalloped Potatoes
Now for the potatoes – my personal favorite! Start by layering half of your thinly sliced potatoes in the baking dish. Sprinkle half the cheese over them like you’re making the cheesiest snow angel ever. Repeat with the remaining potatoes and cheese. Slowly pour that luscious heavy cream over everything – it should just barely peek through the top layer. Give it a gentle shake to distribute, then season with salt and pepper. Don’t be shy with the pepper – it makes all the difference!
Pop both dishes in your preheated 350°F oven for about 30 minutes. You’ll know they’re done when the casserole is bubbly around the edges and the potatoes are golden with little brown spots. If you’re unsure, poke a potato slice with a knife – it should slide in easily without resistance. Let them rest for 5 minutes before serving (if you can resist digging in immediately!).
Tips for Perfect Easter Side Dishes
After making these Easter side dishes more times than I can count (and surviving plenty of kitchen mishaps along the way!), I’ve picked up some foolproof tricks that’ll make yours shine:
- Fresh is best when you can: Swap canned green beans for fresh or frozen if you’ve got ’em – just blanch them first so they keep that perfect snap.
- Season as you go: Taste your potato layers before baking – potatoes are sneaky and soak up salt like little sponges!
- Patience pays off: Let both dishes rest 5 minutes after baking – it stops the scalloped potatoes from being soup and lets the casserole set up just right.
- Crispy onion secret: Add half the fried onions at the beginning, then the rest in the last 5 minutes of baking. Double the crunch, none of the burn!
These little touches take your sides from « good enough » to « Grandma would be proud » status. Happy Easter cooking!
Make-Ahead and Storage Tips for Easter Side Dishes
Here’s my favorite Easter miracle – you can make these sides ahead of time! The green bean casserole can be assembled (minus the onion topping) up to 24 hours in advance. Just cover and refrigerate, then add the onions right before baking. The scalloped potatoes? Even better – they actually taste more flavorful when made a day ahead. Store them covered in the fridge for up to 3 days.
To reheat, pop them in a 350°F oven until bubbly (about 20-25 minutes). Need to freeze? The potatoes hold up beautifully – just thaw overnight in the fridge before reheating. The casserole’s a bit trickier after freezing, but in a pinch, it’ll still taste delicious (even if the texture’s slightly softer).
Serving Suggestions for Easter Side Dishes
Oh, these sides play so nicely with others! They’re practically begging to sit next to your Easter ham—the creamy potatoes balancing that sweet glaze, while the green beans cut through the richness. But don’t stop there! They’re just as happy alongside roast lamb (hello, spring flavors!) or even a simple roasted turkey. For a full spread, add some buttery rolls and a bright citrus salad. And here’s my secret: sprinkle fresh parsley over everything right before serving—that pop of green makes the whole table look festive!
Nutritional Information for Easter Side Dishes
Now, I’m no nutritionist—just a home cook who believes holidays deserve a little indulgence! These numbers are rough estimates since brands and ingredient sizes vary. Per serving, you’re looking at about 250 calories, with 12g fat (6g saturated), 8g protein, and 30g carbs. The green bean casserole comes in a bit lighter, while those decadent scalloped potatoes… well, let’s just say they’re worth every creamy bite! Remember, Easter comes once a year—enjoy every forkful without guilt.
Frequently Asked Questions About Easter Side Dishes
Over the years, I’ve gotten so many questions about these Easter favorites—here are the ones that pop up most often with my tried-and-true answers!
Can I use fresh green beans instead of canned?
Absolutely! Just blanch them first—toss trimmed beans in boiling water for 2 minutes, then shock in ice water. They’ll keep that perfect snap in the casserole. (P.S. Frozen works great too—no need to thaw!)
How do I prevent my scalloped potatoes from drying out?
The secret’s in the cream ratio and baking time. Make sure those potato slices are swimming in cream before baking, and cover with foil for the first 20 minutes. If they still look thirsty, drizzle a splash more cream over the top.
Can I make these dishes vegetarian?
Easy peasy! Swap the cream of mushroom soup for a vegetarian version (many brands have it), and double-check your fried onions—some contain beef flavoring. Everything else is already veggie-friendly!
Why do my fried onions always burn?
Been there! Add half at the beginning and the rest during the last 5 minutes of baking. And resist the urge to crank up the oven—350°F is the sweet spot for golden, not blackened, perfection.
Can I prep these the night before?
You bet! Both dishes hold up beautifully. Just wait to add the onion topping until right before baking, and let the potatoes come to room temp for 30 minutes before they hit the oven.
Share Your Easter Side Dishes Experience
I’d love to hear how your Easter feast turned out! Did your family fight over the last crispy onion? Maybe you put your own spin on the scalloped potatoes? Drop a comment below or share your photos – I live for those golden-brown casserole shots! And tell me – what’s your must-have Easter side dish tradition? (Mine will always be these potatoes – but don’t tell Grandma I said that!)
Easter Side Dishes
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- For the green bean casserole, mix green beans, cream of mushroom soup, and milk in a bowl. Transfer to a baking dish and top with fried onions.
- For the scalloped potatoes, layer potatoes and cheese in a baking dish. Pour heavy cream over the top and season with salt and pepper.
- Bake both dishes for 30 minutes or until bubbly and golden.