Sweet Potato Casserole

Ohhh... this is better than sweet potato pie! (Unless of course, you're talking about the sweet potato pie from Mommie Helen's. THAT is the best sweet potato pie in the world!)

What You Need:
2 cans (29 oz. ea.) sweet potatoes
3/4 stick butter, melted
3/4 cup milk
1-1/2 tsp. vanilla extract
3/4 cup sugar
3/4 tsp. salt
3 eggs
3/4 cup pecans, chopped
1 cup flour
1-1/2 cups brown sugar
1 stick butter, melted

What You Do:
1. Preheat oven to 350 degrees.
2. Drain sweet potatoes and transfer to a large mixing bowl. Mash sweet potatoes and add the melted butter, milk, vanilla, sugar, salt, and eggs. Transfer to a greased 9”x13” baking dish.
3. Prepare the topping in a small bowl by combining the pecans, flour, brown sugar, and melted butter.
4. Sprinkle on top of sweet potato mixture and bake in the preheated oven for 35-40 minutes.

Chicken Tetrazzini

Unless you have leftover chicken you can use in this recipe, you'll need to cook some chicken ahead of time. I usually buy the chicken tenders cut of meat and season and bake them at 375 degrees for about 15 minutes. You can also use leftover Thanksgiving turkey for this recipe.

What You Need:
8 oz. spaghetti noodles
1/4 cup onion, chopped
1 tbsp. margarine
1 can (12 oz.) evaporated milk
1 can (10-3/4 oz.) cream of chicken soup
3 cups cooked chicken (or turkey), shredded
8 oz. cheddar cheese, shredded
Salt, pepper, & celery salt to taste

What You Do:
1. Cook noodles to al dente. Drain and place into a large mixing bowl.
2. Preheat oven to 350 degrees. Saute onions in margarine until they are translucent, Set aside.
3. Add the onions and half of the cheese to the noodles. Mix. Add the evaporated milk, soup, cooked meat, and seasonings. Mix.
4. Place mixture in a 9”x13” baking dish. Top with remaining cheese and bake in preheated oven for 45 minutes.