Looking towards Turkey Day!!!

Image Source: http://www.wildlife.state.nh.us/Wildlife/Wildlife_images/turkey_Joe-Blake.jpg

I'm usually not a big fan of broccoli - but I love this casserole. We have it every Thanksgiving at our house.

Broccoli Casserole

1 pkg frozen broccoli heads, cooked and mashed
1/2 c chopped onions
1-2 eggs
1 pkg Ritz crackers crushed
1 1/2 cans cream of mushroom
grated sharp cheddar cheese (apx 2 c)
1/4 c mayo

Mix together - add cracker crumbs last to judge thickness. Salt and pepper to taste. Put in dish; cover with cheese and Ritz crumbs. Bake at 350 for 45 min - 1 hour. (until light brown on top). 

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Here's another must have for us at Thanksgiving. Sooo yummy - and it doesn't even have marshmallows! (I thought that was the only way they could taste good!)

Sweet Potato Casserole

6 med size sweet potatoes (or 2 large cans drained!)
1/2 c sugar
2 eggs
1 tsp vanilla extract
1/3 c milk
1/2 c butter (melted)
1/3 c firmly packed brown sugar
1/3 c finely chopped pecans (or more) depending on size of casserole
2 TB all-purpose flour (or more)
2 TB butter

If using fresh SP - cook sweet potatoes in boiling water 45 min - 1 hour until tender. Let cool to touch' peel and mash. Combine sweet potato, sugar, egg, vanilla, milk, 1/2 c butter; beat at med speed of an electric mixer until smooth. Spoon into lightly greased 12x8x2 baking dish. Combine brown sugar, pecans, flour, 2 TB butter - and sprinkle mix over the casserole. Bake at 350 for 30 min. 

PS – I have ALWAYS just used the canned sweet potatoes and it's delicious that way!