Need ideas for a side dish

Hey everybody, I'm going to a dinner tomorrow evening and need to bring some kind of side dish - I'm thinking maybe a veggie casserole or rice dish? The main course is roast chicken. The menu also includes corn bread, tossed salad and some kind of dessert. Whatever I bring needs to serve approximately 18 people and, since there won't be access to a kitchen where we're having dinner, I'll have to prepare something ahead of time. It will need to be something that I can keep hot in a crockpot or just serve cold. How's that for being specific?

I'm going to look through some recipes today and stop at the grocery on the way home tonight. Honestly, I'm thinking about just buying something, rather than making it, but am open to any and all ideas. Thanks!

Originally Posted by Bella713

There is always Mac and cheese

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That was my first thought too, but I would make homemade macaroni and cheese.

What about green bean casserole?

Here's a great Rice Salad, that's easy and always a hit -- pretty, too.

Asparagus, Egg and Arborio Rice Salad with Lemon Dressing
4-6 servings*
Serve this simple spring salad crowned with curls of Parmigiano-Reggiano. (Use a vegetable peeler to shave thick curls from a wedge of cheese.) Served with other salads as part of a buffet, it is a great party dish. The recipe can easily be doubled.*

1 cup uncooked Arborio or other medium-grain white rice
Kosher salt
1 pound asparagus, trimmed and cut into 1/2-inch diagonal pieces
2 large eggs
1 teaspoon olive oil
Pinch of kosher salt
1/4 cup pignoli (pine nuts)

Dressing
1/4 cup extra virgin olive oil
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
Freshly ground black pepper

1/2 cup thin diagonal slices scallions (white and green parts)
Thick curls Parmigiano-Reggiano

1.\tHeat 2 cups water to a boil in a medium saucepan. Stir in the rice and 1 teaspoon salt; cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes. Let stand, uncovered, until cooled to room temperature.

2.\tPlace the asparagus in a vegetable steamer; cover and steam over simmering water until crisp-tender, about 3 minutes. Rinse the asparagus with cool water; drain and let cool.

3.\tWhisk the eggs, in a small bowl. Whisk in 1 tablespoon water, the olive oil, and salt. Heat a small skillet, preferably nonstick, over medium-low heat; add the eggs and cook, stirring gently with a rubber spatula, until scrambled into large clumps. Remove from the heat and set aside.

4.\tToast the pignoli in a small skillet over low heat, stirring constantly, until golden, about 2 minutes.

5.\tFor the dressing: Whisk the oil, lemon zest, lemon juice, garlic, salt and pepper to taste in a large bowl.

6.\tAdd the rice, asparagus, eggs, and scallions; fold together to blend. Spoon onto a large deep platter or shallow bowl. Sprinkle with the toasted pignoli and curls of Parmigiano-Reggiano.

*I do double it, often, and I see no reason not to multiply it further. You'll need several large platters for it.

My first thought was potatoes au gratin, but I guess that wouldn't be good in a crockpot, or at room temp. I second the Mac and Cheese!

Fran, that rice salad sounds yummy and the mac and cheese is sounding good too! Maybe I'll make both.

Thanks, guys!

Oven Rice is Nice and very easy to make..

In a large casserole dish place

8 cups water
4 cups long-grained rice(converted) no instant rice please.
1 cup of green onions chopped
1 cup of mushrooms chopped
1/2 red pepper chopped
1/2 teaspoon pepper
2/3 cup of chicken soup base.
1tablespoon butter.

Cover and bake for about an hour stirring occasionally.
When the liquid has all been absorbed it's ready

It really good and goes great with chicken