This recipe for sweet potato casserole comes from my mother-in-law, Debbie, who I believe got it from her mother.  I was never a big fan of sweet potatoes in any form, but this casserole made a believer out of me.  This is now a favorite dish at my family’s Thanksgiving, Christmas, and Easter holidays.  This is the only sweet potato dish my sister will touch. 

This is the traditional recipe.  I’ve also lightened the recipe, which I think came out amazingly.  But, for now I’ll stick with the tried and true.

Sweet Potato Casserole
4 1/2 cups Sweet Potatoes (canned)
3/4 cup sugar
3 beaten eggs
3/4 tsp salt
3/4 stick of butter
1 ½ tsps real vanilla
Mix all of the above ingredients together (works well in the mixer) and pour into a 13 x 9 casserole dish or an extra large pie plate.
1 cup of brown sugar (half light half dark)
2/3 cup flour
1 stick butter
1 cup nuts (I use pecans)
Crumble evenly over the sweet potato casserole and bake at 350° until hot and bubbly, usually between 30 & 40 minutes.  Serve warm.


I had never had a zucchini casserole before moving to Texas for college and meeting my (then boyfriend) husband.  I first had it in his mom’s kitchen (I remember nervously chopping the zucchini for her – I was so worried I would mess it up and make a bad impression).  I’ve played with the recipe a little, but it’s still very close to hers.  It’s not exactly healthy, although I try to keep the oil to a minimum, and I use reduced fat cheese and Bisquick.  Still, when the zucchini comes in in the summer, this is one of my favorite things to make.  You can add gourmet chicken or turkey sausage (or veggie sausage would be good) and make it a complete meal. 

Zucchini Casserole
6-8 cups zucchini, sliced
1 large onion, chopped
1 1/2 cups sharp cheddar cheese, shredded
1/8 cup fresh Parmesan, grated
1 1/2 cups Bisquick
3 eggs
1/4 cup canola oil
1 tsp salt
1 tsp pepper
1 tsp oregano or Italian seasoning

To Prepare:  Mix all ingredients except eggs and oil in a large bowl.  Beat eggs and oil together and add to mixture.  Pour into large casserole or 13 x 9 pan.

Bake, uncovered for 50 minutes at 350 degrees.