Gramma's Corn Casserole

1 can creamed corn
1 can whole kernel corn
1 cup sour cream
1 stick butter, melted
1 egg, whisked
1 pkg Jiffy corn muffin mix

Mix all ingredients together in a bowl or baking dish. Bake in preheated 350 degree oven for 1 hour.

Sweet Potato Casserole

3 cups mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 eggs, beaten
1 tsp vanilla
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter

Mix together the sweet potatoes, sugar, butter, eggs, vanilla and milk. Spoon into a 2 quart casserole. Combine the remaining ingredients and sprinkle over the top of the sweet potatoes. Bake at 350 degrees for 30 to 35 minutes.

Potato Casserole

2 lbs shredded frozen hash brown potatoes
1 lb carton sour cream
1 cup chopped onions
1 can cream of chicken soup
8 oz grated cheddar cheese
Salt & pepper to taste
1 stick butter

Mix first six ingredients together. Melt butter in oblong baking dish. Place potato mixture on melted butter. Bake covered at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes.

Make-Ahead Mashed Potatoes

8 large potatoes, peeled
1 - 8 oz pkg cream cheese
1/4 cup sour cream
salt & pepper to taste
butter
paprika

Boil potatoes in salted water until tender. Drain and mash. Add cream cheese, sour cream, salt and pepper, mixing well. Put in greased two-quart casserole or baking dish. Top with pats of butter. Cover.

Potatoes may be stored in the refrigerator for several days. Before serving, sprinkle with paprika and bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until heated through.