Corn Casserole

• 2 eggs, beaten
• 1 (15 ounce) can cream-style corn
• 1 (8 ounce) container sour cream
• 1/4 cup butter, melted
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 1 (4 ounce) can diced green chilies, drained
• 1 (8.5 ounce) package dry corn muffin mix

1. Preheat oven to 350 degrees F . Grease a 2 quart casserole dish.
2. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Sweet Potato Casserole

This is served at holidays on Kevin's side of the family. YUM!

Sweet Potato Ingredients
5 cups sweet potatoes, mashed
1 1/2 cups sugar
1 stick butter
1 teaspoon vanilla
1/2 cup milk
2 eggs

Topping Ingredients
1 cup brown sugar, packed
1/2 cup flour
1 cup chopped nuts
1 stick butter, melted

Step by Step
1. Scrub and boil 5 medium sweet potatoes until tender. Cool, peel and mash. Add all other ingredients and mix well. Pour into large casserole dish or individual dishes.

2. Mix all topping ingredients together and spread evenly over sweet potato mixture.

3. Cook for 30 minutes until topping has browned. Remove from oven and serve.

Sweet Potato Fries

In our effort to eliminate the "white" from our diet, I made these last night. They were a hit with everyone!



* 3 large sweet potatoes
* 2 T. olive oil
* 1 T. seasoned salt

Directions

1. Cut each sweet potato into slices about 1/4" thick.
2. Toss the sweet potato slices with the oil and Morton Season-All.
3. Spread out on baking sheets in a single layer.
4. Bake at 450 degrees for about 20-25 minutes, turning with a spatula as needed.

Recipe from: http://unsophisticook.com

Everything Potatoes

* 3 pounds potatoes (about 9 medium), peeled and quartered
* 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, cubed
* 1/2 cup butter, cubed
* 1/2 cup milk
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups (16 ounces) sour cream
* 2 cups (8 ounces) shredded cheddar cheese
* 3 bacon strips, cooked and crumbled
* 1 tablespoon minced chives

Directions

* Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

* In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top.

* Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted. Yield: 12 servings.

from Taste of Home