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Southern Style Sweet Potato Casserole
by Beverly Hicks Burch
I’ve been making this recipe, or a version thereof, for about 30 years or so. I forget who I got it from originally, but I vaguely remember it might have been a friend of the family. When the sign up list goes out for family holiday dinners (or if Tall & Handsome and I are just preparing a meal for ourselves during the holidays) this dish is always requested…or even demanded 
When I first received the recipe it was extremely rich…calorie laden and sugar laden. Over the years I’ve worked hard to lightened it up by reducing the amount of sugar, butter and by using low-fat milk in place of whole milk.
This dish is so yummy it could almost be a dessert. As a result, the kids just may gobble it up without knowing they are eating a vegetable that’s good for them. Sweet potatoes are one of the new "darling" veggies highly recommended for our diet. They are loaded with complex carbohydrates, protein, beta carotene, Vitamins A, C and B6. What a sweet way to add nutrition to your diet!
Bev’s Southern Style Sweet Potato Casserole
3 cups mashed stewed or canned sweet potatoes
1/4 cup butter, melted
2 eggs, beaten
1/4 cup low-fat milk
1/2 – 3/4 cup sugar (to your taste)
1 teaspoon pure vanilla extract
(1 cup coconut, optional) I’ve made this both way – mostly without
Mix the above ingredients well and pour into a baking dish and top with the following:
1/2 cup all purpose flour
1 cup brown sugar
1 cup chopped pecans
1/4 cup melted butter
Mix together the flour, sugar and pecans. Melt 1/4 cup (4 tablespoons) butter and pour over the mixture and combine until crumbly. (You may have to melt another tablespoon or two and add to the mixture to get the right consistency.)
Sprinkle this over the top of the sweet potatoes until the top is covered. (You may have some of the crumble mixture left over. I save it and keep it in to fridge and us it on muffins, etc.)
Bake at 350º for 30 minutes. (It is extremely easy to double this dish and I’ve even been known to make 1-1/2 times the recipe we great ease!)
Enjoy!!
© 2009 Beverly Hicks Burch All Rights Reserved.
Quesadilla Casserole
By Beverly Hicks Burch
Well, cool fall weather is beginning to really grace us with its wonderful temperatures and colors and blue skies like none other. I’m also particularly fond of cloudy, rainy and even foggy days, especially up on the mountain when I can snuggle in with some good reading or good movie watching.
But, nothing says fall weather better than certain foods! Comfort foods for one…soups, stews, mac and cheese…I could go on. Ever notice how fall and winter foods just seem to be heartier and more filling…and piping hot?
In the October 2009 issue of Everyday with Rachael Ray there was a recipe that when I saw it I heard the siren song almost immediately. It was to be…and soon. Only…as usual I also saw immediately a couple of thing I would do differently especially now that I am a gal trained to cook for and by a green chili eating Tall & Handsome native New Mexican. He ran out to the store this afternoon to pick up what we didn’t have on hand and we pulled this little dish together for supper tonight for my folks. It will be seen on the table around here again judging from the reaction of everyone this evening.
Bev’s Quesadilla Casserole
Inspired by a recipe in the Oct. 2009 issue of Everyday with Rachael Ray
3 tablespoons olive oil
¾ chopped onion
One 29 oz. can black beans, drained and rinsed
1 ½ cups frozen sweet corn, thawed
½ cup flat leaf parsley, chopped
Five 10 in. flour tortillas
2 ½ cups shredded Monterey Jack cheese or 4 cheese Mexican blend
2 small cans or 1 large can green enchilada sauce, divided
1. Preheat oven to 400°. In a skillet heat the oil over medium heat then add onions and cook for 5 minutes.
2. Stir in 1 ½ cups black beans and mash the beans into a chunky paste. Stir in ½ cup green enchilada sauce.
3. Grease a heavy oven proof skillet or casserole dish.
4. In a separate bowl combine the corn, remaining black beans and parsley.
5. Place one tortilla in the bottom of the baking dish. Spread the tortilla with 1/3 cup mashed black bean mixture. Then spread on 2/3 cup corn-bean mixture. Next evenly spread ½ cup of cheese over the vegetables. Drizzle a few spoons of green enchilada sauce over the layer.
6. Add another tortilla and press down to compress the layers. Repeat the layering process with the mashed black bean mixture, corn-bean mixture, cheese and drizzling of green enchilada sauce until all five tortillas are used and covered.
7. Bake for 30 minutes at 400°. Then broil on high for one minute. Serve with extra green enchilada sauce and lite sour cream.
Enjoy!!
© 2009 Beverly Hicks Burch All Rights Reserved.
Mixed Vegetable Casserole
By Beverly Hicks Burch
If you’re looking for the perfect vegetable side dish to serve with a meal this is the one for you…and I mean one. Typically when we think of a well rounded meal we think of a protein (meat, poultry, fish, etc.) and two vegetable side dishes. Well, this little casserole is easy to make, yummy and combines a variety of veggies. It’s also one of Momma’s signature dishes.
So, for your enjoyment…Mixed Vegetable Casserole…
Mixed Vegetable Casserole
1 – 2lb. bag frozen mixed vegetables
1 – 8oz. can water chestnuts, drained and minced
3 stalks of celery, minced
1 small sweet onion
1 cup light sour cream
½ cup light mayonnaise
1 ½ cups grated Cheddar cheese
Pepperidge Farms Cornbread Dressing crumbs
1. Preheat oven to 375°.
2. Cook frozen vegetable according to directions and drain. (We like to use chicken broth for extra flavor.)
3. Combine cooked vegetables and all the other ingredients except the dressing crumbs.
4. Pour into a 13 x 9 inch baking pan. Cover the top of the casserole with a desired amount of dressing crumbs.
5. Bake at 375° for 20 minutes.
Enjoy!!
Mixed Vegetable Casserole
© 2009 Beverly Hicks Burch All Rights Reserved.
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