Sweet Potatoe Casserole

3 Cups mashed sweet potatoes
1 Cup sugar
1/2 Teaspoon salt
2 Eggs
1/3 Stick melted butter
1/2 Cup sweet milk
1 Teaspoon vanilla

Topping
1 Cup brown sugar
1/3 Cup flour
1 Cup chopped nuts
1/3 Stick melted butter

Beat mashed sweet potatoes, sugar, salt, eggs, butter, milk and vanilla and place in greased casserole dish.

Mix topping ingredients and sprinkle over potato mixture. Bake at 350 F for 35 minutes or till brown and mixture is set (not soupy).

(I always use fresh sweet potatoes. Canned potatoes usually come out way too soupy and the color is never the beautiful orange color as fresh baked sweet potatoes)

Corn Casserole

1 Can cream corn (14 1/2 to 16 oz.)
1 Stick butter
1 Cup grated sharp cheese
1 Cup cooked white rice
1 Tablespoon finely minced onion
1 Tablespoon finely minced green pepper (optional)
3 Eggs

Mix until well blended. Pour into a well greased glass baking dish. Cook at 350 F for 1 hour or until golden brown and not soupy in the middle.