HEAVENLY CORN CASSEROLE

HEAVENLY CORN CASSEROLE

• 1 15 oz. Can Whole Corn (drained)
• 1 15 oz Can Cream Style Corn
• 8 oz. Sour Cream
• 1 Package Jiffy Cornbread Mix
• 2 Tbsp Sugar

Mix all together by hand until well blended. Pour into a greased casserole dish. Bake for about 40 minutes at 350 degrees.

Cooks notes: Be careful not to fill up on this...it tends to be pretty addictive! *big grin*

BEST SWEET POTATO CASSEROLE

BEST SWEET POTATO CASSEROLE
YOU'LL EVER SINK YOUR TEETH INTO

• 3 Cups Fresh Mashed Sweet Potatoes
• 3/4 Stick Margarine
• 2 Large Eggs
• 1/2 teaspoon Vanilla
• 1 Cup Evaporated Milk
• 1 Cup Sugar
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon

Mix all together well. Pour into a 9 x 13 baking dish. Bake 15 minutes at 400 degrees.

Topping

• 1 Cup crushed Corn Flakes
• 1/2 Cup pecan pieces
• 1/2 light brown sugar
• 3/4 stick margarine - melted

Mix all together and spread over the top of potatoes. Bake an additional 15 minutes at 400 degrees.

Cooks notes: To get the mashed sweet potatoes you can either bake and scrape out the insides or peel, chop and boil til done (first choice is by far the easiest). Now what I'm about to tell you is no lie - I had folks, young and old, eatting sweet potatoes for the FIRST time and loving them! This dish is almost in the dessert catagory, it is so rich, creamy WITH crunch too, and then the sweetness - oh my, I'm getting hungry for it already - come on T'giving!