Main Dish/Casserole Archives - Page 57 of 74 - Garden Seeds and Honey Bees

Sweet Potato Casserole

Sweet Potatoes:

*6 medium Sweet potatoes, wash, cooked and mashed
*1/2 cup Sugar
*1/2 teaspoon Vanilla
*3 tablespoons Buttermilk
*1/4 cup Salted Butter, melted, if sweet potatoes aren’t warm

Pre-heat oven to 350*F.

Bring a stock pot of water to boil on medium heat, add washed sweet potatoes and cook until tender when poked with a fork or cook in oven or microwave as desired. Drain off hot water, cool slightly and peel off skins.

Place cooked, peeled sweet potatoes into electric stand mixer using the paddle attachment on low-medium speed and mix until smooth and add the remaining ingredients.

Place sweet potato mixture in a casserole dish sprayed with cooking spray, add the sweet potato mixture and bake for about 25 minutes. (You can make these the night before, cover and refrigerate and bake the next day adding the toppings after baking.)

Pre-heat the oven at 375*F. oven.

Topping:

*4 tablespoons Flour
*1/2 cup Pecans
*1/4 cup Butter, softened
*1/2 cup Brown Sugar

Mix with a fork to a crumbly consistency and sprinkle onto top of the prepared sweet potatoes. Add topping after baking sweet potatoes and bake for an additional 10-15 minutes or until top is slightly brown and crunchy.

Enjoy!

Lindy

Mushroom Lasagna

*1 box Lasagna Noodles, cook according to directions on box
*3-4 cups Italian Tomato Sauce recipe found HERE or Marinara Sauce or Italian Sauce of your choice
*Shredded Parmesan Cheese, for topping as desired

Lasagna Filling:

*1 cup skim Ricotta Cheese
*1/2 cup shredded Parmesan Cheese
*15-18 Crimini/Small Bella Mushrooms, sautéed in 3 tablespoons extra light olive oil on medium heat until tender and juices released
*1 Egg
*1 teaspoon Oregano
*Freshly ground Sea Salt and Black Pepper, to taste
*1 10 ounce box Frozen Chopped Spinach, thawed and drained/squeezed of moisture OR 4 cups fresh spinach, sautéed in 1-2 tablespoons extra light olive oil just until wilted and chop into pieces as desired.

Combine the above filling ingredients and spread filling down the middle of each cooked lasagna noodle. Roll-up each noodle with filling and add to pam sprayed 9×13 baking dish, spread 1 cup Italian Tomato Sauce in bottom of baking dish placing each of the rolled filled noodles.

Top with Italian Tomato Sauce until covered. Place aluminum foil over lasagna and bake in a 350* F. oven for 30 minutes or until hot and bubbly. Top baked hot lasagna with shredded/grated Parmesan Cheese. Enjoy!

Pictured below is 1 of 2 small glass baking dishes I used instead of the 9×13 inch pan called for in the above recipe.