Sweet Potato Casserole

1 (40 ounce) can cut sweet potatoes
1 cup sugar
2 eggs
1/3 cup butter
1/3 cup milk 1 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup all?purpose flour
1/3 cup butter, melted

Preheat oven to 350 degrees. Butter a 2 quart baking dish.

Place the sweet potatoes & liquid in a medium saucepan, and bring to a boil. Cook 15 minutes. Remove from heat, drain, and mash.

In bowl, mix the mashed sweet potatoes, sugar, eggs, 1/3 cup butter, milk,
and vanilla extract. Spread evenly into the prepared baking dish. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.

Bake 35 minutes.

ASPARAGUS CASSEROLE

2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter

Place drained asparagus in lightly buttered slow cooker/Crock Pot or
slow cooker/Crock Pot baking insert. Combine soup and cheese. Top
asparagus with sliced eggs, soup mixture, then the cracker
crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.

Potato Casserole

1 (2 lb) pkg. frozen hash brown potatoes, thawed
1/2 c. onion, chopped
1/2 tsp pepper
1 tsp salt
10oz American cheese, grated
1 pt. sour cream
1 can cream of chicken soup
2 c. Corn Flakes, crushed
1/2 c. butter, melted

Mix all ingredients together except Corn Flakes and butter. Put into greased casserole dish. Top with 2 cups crushed Corn Flakes mixed with 1/2 cup melted butter. Bake in 350 degree oven for 45 minutes.