5 Old School Southern Church Recipes: The Perfect Sides


Remember those delicious Sunday dinners after church? Now, that was good cooking! We’re taking a trip down memory lane this month with old school church recipes you know and love. Up first, the perfect side for any soul food worthy meal. Try one of the recipes for yourself and tell us if it tastes like how grandma used to make it!

Cheesy New Potatoes


10 to 12 medium new potatoes

2 cups medium grated sharp cheddar cheese 

2 slices of bacon, cooked and crumbled 

½ cup melted butter

Salt and pepper to taste  


  1. Wash potatoes. Don’t peel
  2. Slice into ¼ inch slices
  3. Cook in boiling water until done
  4. Preheat oven to 350°F
  5. Place a layer of potatoes, then cheese, then bacon into a baking dish 
  6. Pour on half of the melted butter
  7. Sprinkle with salt and pepper
  8. Repeat 
  9. Heat in the oven for 15 minutes 

Baked Macaroni and Cheese


1½ cup elbow macaroni, cooked

¼ cup margarine

¼ cup flour 

1 tsp salt

2 ½ cup milk

2 cups grated sharp cheddar cheese

2 tbsp breadcrumbs

1 tbsp melted butter

½ cup grated cheese 


  1. Melt ¼ cup of margarine
  2. Stir in flour, salt, and pepper until smooth
  3. Gradually stir in milk; Bring to a boil
  4. Reduce heat and simmer for 1 minute 
  5. Stir in ¾ cheese and cooked macaroni 
  6. Por ½ into a 2-quart baking dish
  7. Layer rest of the macaroni and cheese 
  8. Sprinkle bread crumbs and cheese over the top
  9. Bake for 15 to 20 minutes or until the cheese is melted 

Corn Casserole 


2 cans of corn or frozen kernels

8 or 16 oz. sour cream

8 or 16 oz. plain yogurt 

1 can celery soup

Ritz crackers, crumbled (for the bottom of the pan)

2 tbsp. butter

Grated cheese


  1. Crumble Ritz crackers with melted butter and place in the bottom of the pan
  2. Add layer of corn, sour cream, celery soup, and yogurt 
  3. Mix together
  4. Grate cheese ad place on top
  5. Bake in 350°F oven until it bubbles

Squash Casserole 


3 lbs fresh squash

¾ cup cheddar cheese

4 tbsp butter

1 can cream of mushroom

2 tbsp sugar

Salt and pepper to taste

Crushed Ritz crackers  


  1. Cook fresh squash until tender
  2. Put squash in the casserole dish 
  3. Add the can of mushroom soup, cheddar cheese, sugar, butter, salt, and pepper
  4. Mix lightly 
  5. Add crushed Ritz crackers on top
  6. Bake at 350°F for 30 minutes or until crackers are golden brown
  7. Serve hot

Sweet Potato Casserole


3 cups cooked, mashed sweet potatoes  

1 cup sugar

2 eggs

½ cup milk

½ tsp salt

½ stick of butter

1 tsp vanilla


  1. Combine all ingredients and place in a greased casserole dish

For toppings combine:

1 cup brown sugar

½ cup flour

1 cup chopped nuts



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