Sweet Potato Casserole

This is a family favorite that has been passed down through my family for years. My mother made this for every Thanksgiving and Christmas dinner and after I got married, it soon became a tradition at my holiday meals, as well.

Now, this is my son-in-law's absolute favorite dish at Thanksgiving and Christmas. He doesn't really care what else we're having, "as long as we're having Sweet Potato Casserole"! (Even my son with a Gluten allergy and egg allergy loves this when I substitute egg replacer for the eggs and rice flour for the all-purpose flour!)

I always save mine for last on my dinner plate because this is pretty much like eating dessert! Hope your family enjoys as much as mine does!

3 cups sweet potatoes, mashed

3/4 - 1 cup sugar

2 eggs, beaten

1 teaspoon vanilla flavoring

1/2 cup butter or margarine, melted

1/2 cup milk

Topping:

2/3 cup brown sugar

1/3 cup All-purpose flour

1/2 cup chopped pecans

1/2 cup melted margarine or butter

** See note below

Drain sweet potatoes and pour into medium mixing bowl. Mash potatoes thoroughly with a fork or potato masher.

Add sugar and eggs to mashed potatoes.

Add vanilla flavoring, melted butter or margarine and milk to potato mixture.

Pour into desired size of butter greased baking dish or casserole dish. Set aside while you mix topping ingredients.

Pour brown sugar, flour, chopped pecans and melted butter or margarine in medium mixing bowl.

Mix with fork until well-blended.

Spoon mixture over top of potatoes in baking dish.

Bake at 350 degrees for approximately 30 minutes or until golden brown.

**Note: I double the amounts of topping ingredients if using a 13" x 9" x 2" baking dish because there is a bigger surface area to cover and you want to have enough of this delicious crunchy topping so that you get some in every bite.

ENJOY!

Baked Spaghetti

2 (14.5 oz.) cans diced tomatoes

2 (15 oz.) cans tomato sauce

2 cups water

1 medium onion, chopped

1 large green pepper, chopped

3 cloves garlic, chopped

2 Tbsp. dried parsley ( or approx. 1/2 cup fresh chopped parsley)

1 1/2 teaspoons Italian seasoning

1 1/2 tsp. sugar

1/2 tsp. salt

1 1/2 tsp. seasoned salt

1/2 tsp. pepper

1/2 tsp. garlic powder

3 small bay leaves

2 lbs. ground beef

8 ounces uncooked angel hair spaghetti

*1 cup grated Monterey Jack cheese

*1 cup grated cheddar cheese

* Or, can use 2 cups Cheddar Jack cheese blend

Chop onion and green pepper.

Chop garlic.

In a medium stockpot, combine tomatoes, tomato sauce, water, chopped onions, peppers, and garlic, parsley and all seasonings. Add bay leaves and stir gently.

Bring mixture to a boil and then reduce heat, cover and let simmer for approximately 45 minutes.

While the sauce mixture is simmering, Brown the ground beef in a skillet over medium high heat. Cook until desired brownness.

Drain any fat from browned ground beef and add beef to sauce.

Stir until well-combined.

Cook pasta according to the package directions and drain well in colander.

Preheat oven to 350 degrees F.

Cover the bottom of a 13" x 9" pan with sauce. Add a layer of half of the cooked pasta.

Top with approximately 3/4 cup grated cheese mixture.

Repeat layers.

End with a final layer of sauce on top.

Bake at 350 degrees F for approximately 30 minutes.

Top the spaghetti with remaining 1/2 cup cheese and return to oven for about 5 more minutes -- or until cheese is completely melted.

Cut into squares and serve with salad and garlic bread.

Easy Chicken Pot Pie

This is a great week-night dinner that can be put together in a short amount of time.  My family really likes it served over rice.  This and a tossed salad is a complete meal! 

1 chicken, cooked and deboned (or approx. 3 boneless skinless chicken breasts)

1 can cream of chicken soup

2 cups chicken broth

1 (16 oz.) can mixed vegetables, drained

salt and pepper to taste

1 stick margarine, melted

1 cup Self- Rising Flour

1 cup buttermilk

Place cooked, shredded chicken in greased 13" X 9" X 2" dish. 

 Combine soup and broth; bring to a boil and pour over chicken.  

Pour can of mixed vegetables over this. Salt and pepper to taste.

Combine margarine, flour and buttermilk. 

Mix well.

Spoon over chicken mixture.

Bake at 425 degrees approximately 30 minutes or until topping is golden brown.

Broccoli and Rice Casserole

1 onion, chopped

1 stick butter or margarine

2 pkgs. frozen chopped broccoli, cooked

1 small jar Cheez Whiz

1 can cream of mushroom soup

1/2 cup water

1/2 cup milk

1 cup Minute Rice

Saute chopped onion in butter in skillet.

Cook chopped broccoli according to directions and drain well.

Place butter and sauteed onions in large mixing bowl. Add drained broccoli, Cheez Whiz and cream of mushroom  soup.

Stir together until well combined.

Add milk, rice and water and mix thoroughly.

Pour into casserole dish.

Bake covered at 350 degrees for 45 minutes. Remove cover and continue to bake approximately 10 minutes or until golden brown and bubbly. 

Squash Casserole

4-5 yellow squash, sliced (approx. 3 cups of cooked squash)

1 large onion, chopped 

1 teaspoon salt

3/4 cup cheese

Approximately 10 saltine crackers, crumbled

3/4 cup milk

2 eggs

1 Tablespoon butter

Slice squash into thin slices.

Chop onion.

Place squash and onion in skillet with 3 Tablespoons of water. 

Cook squash, covered, until squash and onion are both tender.

Drain squash and onion and place in large mixing bowl.

Add crumbled crackers, eggs, milk, butter and salt.

Mix all ingredients together well.

Pour mixture into casserole dish.

  

Cover with cheese.

Bake 30 minutes at 350 degrees.

Mimi's Note:  Can also add some shredded cheddar cheese inside the casserole, too, if desired.