Sweet Potato Casserole

Sweet Potato Casserole

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945
Prep Time: 15 minutes
Total Time: 45 minutes

Ingredients

Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Directions
1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Slow-Cooker Alfredo Green Bean Casserole

Slow-Cooker Alfredo Green Bean Casserole

Source: https://www.pillsbury.com/recipes/slow-cooker-alfredo-green-bean-casserole/dd293122-550f-4a7d-a166-635937e2a368

Prep: 10 MIN
Total: 3 HR 10 MIN
Servings: 10

Ingredients
2 bags (1 lb each) frozen cut green beans
1 can (8 oz) sliced water chestnuts, drained
1/2 cup roasted red bell peppers (from 7-oz jar), cut into small strips
1/4 teaspoon salt
1 container (10 oz) refrigerated Alfredo pasta sauce
1 can (2.8 oz) French-fried onions

Directions
1 Spray inside of 3- to 4-quart slow cooker with cooking spray. In large bowl, mix all ingredients except onions. Stir in half of the onions; spoon mixture into slow cooker.
2 Cover; cook on Low heat setting 3 to 4 hours, stirring after 1 to 1 1/2 hours.
3 About 5 minutes before serving, in 6-inch skillet, heat remaining half of onions over medium-high heat 2 to 3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with onions.

Pot Roast Casserole

Pot Roast Casserole

Source: https://www.bettycrocker.com/recipes/pot-roast-casserole/4eee8be5-2f9b-46e0-8658-3251540daef4

Prep Time: 20 min
Total Time: 60 min
Serves: 8

Ingredients
1/4 cup plus 1 tablespoon butter
1 cup chopped onions
2 medium carrots, cut into 1/4-inch slices (1 cup)
2 medium stalks celery, cut into 1/4-inch slices (1 cup)
1 package (15 oz) refrigerated, fully cooked beef pot roast (about 1 1/2 cups)(I use leftover pot roast)
4 cups boiling water
1 cup milk
2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes


Directions
Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot.
In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish.
Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).