25 Easy Thanksgiving Sides

Okay, these easy Thanksgiving sides are about to save your holiday. Every recipe here is simple, cozy and made with shortcuts like frozen green beans, canned sweet potatoes and boxed corn muffin mix, so you can spend less time in the kitchen and more time with your people.

Whether you're hosting the whole family or just need easy side dishes to bring to Friendsgiving, there's something here for everyone.

Think creamy, cheesy casseroles, sweet and sticky potatoes, roasted veggies and a couple of retro fluff salads that are so fun.

1. Easy mashed potatoes
2. Funeral potatoes
3. Easy green bean casserole
4. Maple roasted butternut squash
5. Easy homemade cranberry sauce

The Easy Thanksgiving Side Dishes Everyone Will Love

1. Crockpot Creamy Mac and Cheese

This mac and cheese cooks right in the slow cooker, dry noodles and all, so your oven stays free for the turkey. It's three cheeses of creamy, cozy goodness.

Ingredients Needed: Velveeta cheese, elbow macaroni, whole milk, heavy whipping cream, shredded mozzarella cheese, shredded cheddar cheese, salt, black pepper

Get my full recipe:Crockpot Creamy Mac and Cheese

2. Easy Candied Sweet Potatoes

Sweet potato slices bake in a buttery brown sugar and maple glaze until they're sticky and glossy. No marshmallows needed.

Ingredients Needed: sweet potatoes, unsalted butter, pure maple syrup, light brown sugar, ground cinnamon, nutmeg, ground ginger, vanilla extract, salt

Get the full recipe:Easy Candied Sweet Potatoes

3. Sweet Potato Bites

These little bites are like sweet potato casserole you can pick up. Roasted rounds get a drizzle of maple syrup, a toasty marshmallow and a pecan on top.

Ingredients Needed: sweet potatoes, pecan halves, marshmallows, unsalted butter, maple syrup, salt

Get the full recipe:Sweet Potato Bites

4. Easy Creamy Mashed Potatoes

A little cream cheese makes these buttery Yukon Gold mashed potatoes extra creamy. They're easy to make with just a handful of ingredients.

Serves: 8

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and cubed
• ½ cup butter
• ½-¾ cup warm milk
• 4 oz cream cheese, softened
• 1 teaspoon salt
• ½ teaspoon black pepper
• Chopped fresh chives, for topping

Instructions:

1. Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and return to the hot pot for 1-2 minutes to dry.
2. Mash with the butter and softened cream cheese. Gradually add ½ cup warm milk, adding more as needed until creamy.
3. Season with salt and pepper, then top with chopped chives and serve warm.

Get the full recipe: Mashed Potatoes

5. Cheesy Hash Brown Casserole

Creamy, cheesy hash browns baked with sour cream and cheddar, then topped with buttery, crunchy cornflakes. An easy Thanksgiving side dish that feeds a crowd.

Serves: 12

Ingredients:

• 30 oz frozen hash browns, thawed and drained (diced or shredded)
• 1½ cups sour cream
• 1 (10.5 oz) can cream of chicken soup
• 10 tablespoon butter, melted and divided
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried minced onion
• ½ teaspoon garlic powder
• 2 cups shredded sharp cheddar cheese
• 2 cups cornflakes, lightly crushed

Instructions:

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. Mix the sour cream, soup, 6 tablespoon melted butter, salt, pepper, onion and garlic powder in a large bowl.
3. Fold in the thawed hash browns and cheddar, then spread evenly in the baking dish.
4. Toss the crushed cornflakes with the remaining 4 tablespoon melted butter and sprinkle over the top.
5. Bake uncovered for 40-50 minutes, until bubbly and golden. Let rest for 5-10 minutes before serving.

Get the full recipe: Cheesy Hash Brown Potatoes

6. Maple Cinnamon Roasted Butternut Squash

Cozy, caramelized and so pretty on the table. Grab the pre-cut squash and this is basically zero effort.

Serves: 6

Ingredients:

• 2 lbs pre-cut butternut squash cubes (about 6 cups)
• 2 tablespoon olive oil
• 2 tablespoon pure maple syrup
• ½ teaspoon cinnamon
• ½ teaspoon salt

Instructions:

1. Preheat the oven to 425°F. Toss the squash with olive oil, maple syrup, cinnamon and salt.
2. Spread in a single layer on a large baking sheet, using two pans if needed.
3. Roast for 25-35 minutes, flipping halfway, until fork-tender with browned edges.

Note: If using frozen squash, roast directly from frozen and allow additional time as needed. The texture may be softer than fresh.

Get the full recipe: Maple Butternut Squash

7. Easy Homemade Cranberry Sauce

Fresh cranberries, sugar, and a little orange zest make this easy Thanksgiving cranberry sauce. Just simmer everything together and refrigerate until ready to serve.

Ingredients Needed: fresh cranberries, granulated sugar, water, orange zest, cinnamon stick

Get the full recipe: Easy Cranberry Sauce

8. Cozy Creamed Corn

This easy stovetop creamed corn is made with frozen corn, cream cheese and butter for a rich, creamy Thanksgiving side dish. Ready in about 20 minutes!

Serves: 8

Ingredients:

• 24 oz frozen sweet corn
• 8 oz block cream cheese, softened and cubed
• ¼ cup unsalted butter
• ½ cup whole milk
• 2 tablespoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Add the frozen corn to a large skillet over medium heat. Cook for 5-7 minutes, stirring occasionally, until heated through and excess moisture has evaporated.
2. Stir in the butter, milk, sugar, salt and pepper. Cook until the butter melts.
3. Reduce heat to medium-low and add the cubed cream cheese. Cook for 5-8 minutes, stirring frequently, until melted and creamy. Do not boil.
4. Let stand for 2-3 minutes to thicken slightly. Stir and serve warm.

This is a quick stovetop variation of our :Slow Cooker Creamed Corn

9. Sweet Potato Casserole with Canned Sweet Potatoes

All the classic sweet potato casserole vibes with zero peeling. Canned sweet potatoes get a pecan streusel and a layer of toasty marshmallows.

Serves: 8

Ingredients:

For the casserole:

• 2 (15 oz) cans pureed sweet potatoes (or 3 cups pureed)
• ½ cup brown sugar
• ½ teaspoon salt
• 2 large eggs, beaten
• 3 tablespoon butter, melted
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• 2 tablespoon flour

For the topping:

• ½ cup brown sugar
• ¼ cup flour
• ½ cup chopped pecans
• 3 tablespoon butter, melted
• 1 ½ cups mini marshmallows

Instructions:

1. Heat the oven to 350°F and grease an 8x8 pan.
2. Mix the sweet potatoes, brown sugar, salt, eggs, melted butter, vanilla, cinnamon and flour (if using).
3. Spread it in the pan and bake uncovered for 35 to 40 minutes, until it starts to set.
4. While it bakes, mix the brown sugar, flour, pecans and melted butter for the streusel.
5. Layer half the marshmallows, half the streusel, then the rest of the marshmallows and streusel on top.
6. Bake 8 to 12 more minutes until bubbly and golden. Broil about 1 minute for darker marshmallows if you like. Rest 10 minutes before serving.

10. Jiffy Corn Souffle Casserole

This one is basically corn pudding meets cornbread. Six ingredients, one bowl and a box of Jiffy.

Serves: 8

Ingredients:

• 1 (8 oz) box Jiffy corn muffin mix
• 1 cup sour cream
• 2 large eggs, beaten
• ½ cup (1 stick) butter
• 1 (15 oz) can creamed corn
• 2 tablespoon granulated sugar

Instructions:

1. Heat the oven to 350°F.
2. Put the butter in a 2 quart baking dish or 8x8 pan and melt it in the oven.
3. In a bowl, mix the corn muffin mix, sour cream, eggs, creamed corn and sugar.
4. Pour the batter over the melted butter. Don't stir.
5. Bake for 45 to 50 minutes, until the top cracks and the edges are golden.

11. Easy Homestyle Sausage Stuffing With Apples

Boxed stuffing cubes get a major upgrade with Italian sausage, sweet apples and fresh sage. It tastes homemade without the work.

Serves: 12

Ingredients:

• 11 oz dried stuffing mix (larger cubes work best)
• 1 tablespoon vegetable oil
• 1 lb Italian sausage, mild or spicy
• 1 large onion, cut into ½ inch pieces
• 5 celery stalks, cut into ½ inch pieces
• 2 medium apples, peeled, cored and cut into ½ inch pieces
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh sage
• 4 large eggs
• 2 ⅔ cups chicken or turkey broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 6 tablespoon unsalted butter

Instructions:

1. Heat the oven to 350°F. Take the seasoning packet out of the stuffing mix.
2. Brown the sausage in the oil in a large skillet and move it to a large bowl.
3. Cook the onion and celery for about 1 minute, add the apples for 2 more minutes, then add it all to the bowl.
4. Stir in the bread cubes, parsley and sage.
5. Whisk the eggs, broth, salt and pepper, pour it over the stuffing and fold gently.
6. Butter a baking dish with 2 tablespoon of the butter, spread in the stuffing and dot the top with the remaining 4 tbsp.
7. Bake for 50 to 60 minutes until hot and golden brown on top.

Get the full recipe:Sausage Apple Sage Stuffing

12. Classic Green Bean Casserole

The OG Thanksgiving side. Canned green beans, creamy soup and those crispy fried onions on top. It's not the holidays without it.

Serves: 6

Ingredients:

• 2 (14.5 oz) cans cut green beans, drained
• 1 (10.5 oz) can cream of mushroom soup
• ½ cup milk
• 1 teaspoon soy sauce
• ⅛ teaspoon black pepper
• 1⅓ cups French fried onions, divided

Instructions:

1. Preheat the oven to 350°F. Stir the soup, milk, soy sauce and pepper together in a 1½-quart baking dish.
2. Add the drained green beans and ⅔ cup fried onions. Stir to combine.
3. Bake uncovered for 25 minutes until hot and bubbly. Stir, sprinkle with the remaining onions, and bake another 5 minutes until golden.

Get the full recipe: Easy Green Bean Casserole

13. Broccoli Cheese Casserole with Ritz Crackers

Cheesy broccoli under a buttery Ritz cracker crust. It's the side everyone goes back for, and frozen broccoli makes it so easy.

Serves: 8

Ingredients:

• 24 oz frozen broccoli florets, thawed and well drained
• 1 (10.5 oz) can cream of chicken soup
• ½ cup sour cream
• 1½ cups shredded sharp cheddar cheese, divided
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 sleeve Ritz crackers, crushed
• 3 tablespoon butter, melted

Instructions:

1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish. Pat the thawed broccoli dry to remove excess moisture.
2. Mix the broccoli, cream of chicken soup, sour cream, 1 cup cheddar, garlic powder and pepper in the baking dish.
3. Sprinkle with the remaining ½ cup cheddar. Toss the crushed Ritz crackers with melted butter and spread over the top.
4. Bake uncovered for 30-35 minutes, until bubbly and golden brown.

14. Crack Green Beans

Sweet, salty and so addicting. Just five ingredients, and frozen green beans work perfectly.

Serves: 8

Ingredients:

• 2 lbs frozen green beans, partially thawed and drained
• 6 slices bacon, cooked and chopped
• ¼ cup butter, melted
• ⅓ cup packed brown sugar
• 2 tablespoon low-sodium soy sauce
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 350°F. Spread the partially thawed, drained green beans in a 9x13-inch baking dish and sprinkle with the cooked bacon.
2. Whisk together the melted butter, brown sugar, soy sauce and garlic powder. Pour over the green beans and toss to coat.
3. Bake uncovered for 35-40 minutes, stirring halfway through, until the beans are tender and the sauce is bubbling.

15. Bacon Wrapped Green Beans (Air Fryer)

Cute little green bean bundles wrapped in bacon and air fried until crispy. They look so fancy on the table.

Serves: 8 bundles

Ingredients:

• 48 fresh green beans, trimmed (6 per bundle)
• 8 slices regular-cut bacon
• Olive oil spray
• Salt and pepper, to taste
• 1 tablespoon brown sugar

Instructions:

1. Preheat the air fryer to 370°F for 5 minutes. Trim the green beans and divide into 8 bundles of 6 beans each.
2. Wrap each bundle with a slice of bacon and place seam-side down in the air fryer basket. Lightly spray with olive oil and season with pepper and a little salt.
3. Air fry for 7-9 minutes, then sprinkle with brown sugar and cook another 3 minutes, or until the bacon is crispy and fully cooked. No flipping needed.

16. Glazed Roasted Brussels Sprouts

Crispy roasted Brussels sprouts with a sweet and tangy balsamic glaze. Even the Brussels sprouts haters will be into these.

Serves: 6

Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 2 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoon balsamic vinegar
• 1 tablespoon honey
• ¼-1/2 cup dried cranberries

Instructions:

1. Preheat the oven to 425°F. Toss the Brussels sprouts with olive oil, salt and pepper.
2. Spread cut-side down on two baking sheets in a single layer. Roast for 25-30 minutes, until tender with crispy, browned edges. In the last 10 minutes of cooking, add the dried cranberries.
3. Whisk together the balsamic vinegar and honey. Drizzle over the hot Brussels sprouts. Serve immediately.

17. Brown Sugar Glazed Carrots

Tender carrots in a buttery brown sugar glaze, ready in 25 minutes on the stove.

Serves: 6

Ingredients:

• 1½ lbs carrots, peeled and sliced ½-inch thick
• ¼ cup butter
• ¼ cup packed brown sugar
• ¼ teaspoon salt, or to taste
• ½ teaspoon apple cider vinegar
• 1 tablespoon chopped fresh parsley

Instructions:

1. Add the carrots and 1½ cups water to a large skillet. Bring to a simmer and cook for 8-10 minutes until tender. Drain any remaining water.
2. Add the butter, brown sugar and salt. Cook over medium heat for 4-5 minutes, stirring occasionally, until the glaze thickens and coats the carrots.
3. Stir in the apple cider vinegar, sprinkle with parsley and serve warm.

18. Peas with Bacon

Frozen peas turn into a delicious holiday side with crispy bacon and a little butter. Done in 15 minutes.

Serves: 6

Ingredients:

• 16 oz frozen peas
• 4 slices bacon, chopped
• 1 shallot, diced
• 1 garlic clove, minced
• 1 tablespoon butter
• Salt and pepper, to taste

Instructions:

1. Cook the bacon in a large skillet until crispy. Remove and set aside, leaving 1 tablespoon bacon fat in the skillet.
2. Add the shallot and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the frozen peas and butter. Cook for 4-6 minutes, stirring occasionally, until heated through. Don't overcook or the peas will lose their crisp green color.
4. Season with salt and pepper, then stir in the bacon just before serving.

19. Steakhouse Creamed Spinach

Like the creamed spinach at a fancy steakhouse, but made at home. Rich, cheesy and a little bougie.

Serves: 8

Ingredients:

• 2 lbs fresh baby spinach
• 3 tablespoon butter
• 1 small yellow onion, minced
• 3 garlic cloves, minced
• 1½ cups heavy cream
• 2 oz cream cheese, softened
• ½ cup finely shredded Parmesan
• ½ teaspoon fine sea salt, plus more to taste
• ½ teaspoon black pepper
• ⅛ teaspoon ground nutmeg

Instructions:

1. Melt the butter in a large deep skillet or Dutch oven over medium heat. Cook the onion for 4 minutes, then add the garlic for 1 minute.
2. Add the spinach in batches, stirring until wilted. Cook off excess moisture and drain any remaining liquid.
3. Stir in the heavy cream, salt, pepper and nutmeg. Simmer uncovered for 8-10 minutes until slightly thickened.
4. Reduce heat to low and stir in the cream cheese and Parmesan until smooth. Cook another 1-2 minutes, season to taste and serve warm.

20. Fall Roasted Vegetables

A colorful sheet pan of broccoli, carrots, tomatoes, mushrooms and red onion. It's the fresh, pretty side your table needs next to all the casseroles.

Serves: 6

Ingredients:

• 1 lb Brussels sprouts
• 1½ medium beets
• ½ lb red potatoes
• ¾ lb carrots
• ½ onion
• ¼ cup olive oil
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme

Instructions:

1. Preheat the oven to 400°F.
2. Cut the vegetables into approximately 1-inch pieces. Leave small potatoes and Brussels sprouts whole, or halve or quarter larger ones. Trim the Brussels sprouts, removing any browned outer leaves and tough stem ends. Cut the onion into large wedges.
3. Add the vegetables to a large bowl. Toss with the olive oil, salt, pepper, rosemary, and thyme until evenly coated.
4. Spread the veggies on a large baking sheet in a single layer.
5. Roast for 25 minutes, stir and flip the vegetables, then roast for another 15-20 minutes until tender inside and caramelized around the edges.
6. Garnish with fresh rosemary and thyme, if desired, and serve warm.

21. Shaved Brussels Sprouts Salad

Crunchy shaved Brussels sprouts with bacon, blue cheese and pecans in a tangy apple cider dressing. Grab the bag of pre-shaved sprouts and it's ready in 15 minutes.

Serves: 8

Ingredients:

• 1 (10 oz) bag shaved Brussels sprouts
• 4 slices bacon, cooked and crumbled
• 2 oz blue cheese, crumbled
• ¼ cup chopped roasted pecans
• 2 tablespoon apple cider vinegar
• 2 tablespoon extra virgin olive oil
• 1 ½ teaspoon sugar
• 1 clove garlic, minced
• ¼ teaspoon Dijon mustard

Instructions:

1. Whisk the vinegar, olive oil, sugar, garlic and Dijon in a small bowl.
2. If your sprouts aren't pre-shaved, slice them thin by hand or in a food processor.
3. Toss the sprouts, bacon, blue cheese and pecans in a salad bowl.
4. Right before serving, add the dressing to taste and top with extra pecans and blue cheese.

22. Fall Apple Fruit Salad

Crisp apples, pears, grapes and pomegranate tossed in a honey cinnamon dressing. It's sweet, fresh and tastes like fall.

Serves: 8

Ingredients:

• 3 apples, chopped
• 2 pears, chopped
• 1 cup red grapes, halved
• ½ cup pomegranate arils
• ½ cup chopped pecans, toasted
• 2 tablespoon honey
• 2 tablespoon lemon juice
• ½ teaspoon cinnamon

Instructions:

1. Whisk the honey, lemon juice and cinnamon in a large bowl.
2. Add the chopped apples and pears first, tossing to coat. Stir in the grapes and pomegranate.
3. Sprinkle with toasted pecans right before serving.

23. Cranberry Fluff Salad

Pink, fluffy and so retro. My family makes this every Thanksgiving and has for decades. Canned cranberry sauce, pineapple, Jell-O, Cool Whip and marshmallows in 5 minutes.

Serves: 8

Ingredients:

• 1 (14 oz) can whole berry cranberry sauce
• 1 (20 oz) can crushed pineapple, drained
• 1 (3 oz) box raspberry or cherry Jell-O mix
• 8 oz Cool Whip, thawed
• 2 cups mini marshmallows

Instructions:

1. Stir the cranberry sauce, drained pineapple and dry Jell-O mix together in a large bowl.
2. Fold in the Cool Whip until blended.
3. Stir in the marshmallows.
4. Cover and chill for 2 to 3 hours or overnight.
5. Stir gently before serving. Top with chopped nuts, cranberries or mint if you like.

24. Herb Butter Biscuits

Canned biscuits brushed with garlic herb butter taste like you made them from scratch. Warm, flaky and perfect for soaking up gravy.

Serves: 8

Ingredients:

• 1 (16.3 oz) can refrigerated biscuits (like Pilsbury Grands)
• 3 tablespoon butter, melted
• ½ teaspoon garlic powder
• 1 teaspoon chopped fresh rosemary or thyme
• Flaky salt

Instructions:

1. Mix the melted butter, garlic powder, and chopped herbs.
2. Arrange the biscuits on a baking sheet and brush with the herb butter.
3. Bake according to the package directions until golden brown. Sprinkle with flaky salt and serve warm.

25. Easy Rice Pilaf with Toasted Almonds

Fluffy, buttery rice cooked in broth. It's the easy side that goes with everything on the table. Note, I used parboiled rice (partially pre-cooked).

Serves: 4

Ingredients:

• 1 cup converted long-grain rice (parboiled)
• 2 cups chicken broth
• 2 tablespoon salted butter
• 1 medium onion, finely diced
• 1 garlic clove, peeled
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoon chopped fresh parsley
• ¼ cup toasted slivered almonds

Instructions:

1. Melt the butter in a saucepan over medium heat and cook the onion for 5 minutes until softened.
2. Add the garlic and rice, stirring for 2-3 minutes until lightly toasted.
3. Pour in the chicken broth, add the bay leaf, parsley, salt, and pepper, and bring to a boil. Cover and simmer on low for 20-25 minutes until the rice is tender and the broth is absorbed.
4. Meanwhile, toast the almonds in a dry skillet over medium-low heat for 2-4 minutes until golden.
5. Remove the rice from heat and let rest, covered, for 5 minutes. Discard the bay leaf and garlic, fluff with a fork, and top with toasted almonds.

Make-Ahead Tips for Easy Thanksgiving Sides

• Use the slow cooker. The mac and cheese and creamed corn cook in the crock pot, so they don't take up oven space.
• Prep casseroles the day before. Green bean casserole, broccoli casserole, funeral potatoes and the corn souffle can all be put together, covered and chilled. Add toppings right before baking.
• Chill the cold sides overnight. Cranberry sauce and cranberry fluff salad are even better the next day.
• Add crunchy toppings last. Fried onions, Ritz crackers, cornflakes and pecans stay crispy if they go on right before baking or serving.
• Bringing a side to Friendsgiving? Pick one that travels well, like crack green beans, cranberry fluff or the corn souffle.

Hosting Friendsgiving this year? You'll also love my 15 Friendsgiving Decor Ideas and this Pecan Bacon Cheeseball.

FAQs

What are the easiest Thanksgiving sides to make?

The easiest ones use shortcut ingredients. Crack green beans, Jiffy corn souffle, cranberry fluff salad and the slow cooker creamed corn all take about 10 minutes of hands-on time.

How many side dishes do you need for Thanksgiving?

Plan on 4 to 6 sides for 8 to 10 people. A good mix is one potato dish, one or two veggies, a casserole, a bread and something sweet like cranberry sauce.

What Thanksgiving sides can I make ahead?

Casseroles, cranberry sauce and cold salads can be made a day ahead. Bake the casseroles fresh, or reheat them at 350°F until hot.

How do I keep Thanksgiving sides warm?

Keep slow cooker sides on the warm setting, and cover baked dishes with foil. A 200°F oven also keeps casseroles warm while everything else finishes.