Hash Brown Casserole

Pre-heat oven to 350. Spray 9 x 13 in. baking dish with cooking spray.

1 can (10 3/4) cream of chicken soup, fat free
1 container (16 oz) reduced fat sour cream
1/2 skim milk
2 T melted margarine
1/2 t salt
1/2 t pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1/2 C chopped onion
2 C shredded cheese, sharp
2 C fat free herb seasoned croutons, coarsely chopped
1/2 t paprika - optional

In a large bowl, mix soup, sour cream,milk, melted margarine, salt & pepper until blended. Stir in potatoesd, onions, and cheese. Spread in baking dish. Sprinkle with croutons and paprika. Leave uncovered.
Bake 55-60 minutes until top is golden brown and mixture bubbly.

Sweet Potato Casserole (to die for)

Pre-heat oven to 325

3 C Mashed Sweet Potatoes
1 C sugar
1/3 c melted butter
2 eggs
1 teas. vanilla
1 teas. ground cinnamon
1/4 teas. ground nutmeg
1/4 C heavy cream, half & half or whole milk

Mix all ingredients together except cream. Beat with an electric mixer until smooth. Add cream and mix well by hand. Pour into greased casserole dish ( 1 1/2 to 2 quart). Sprinkle topping. Bake for 25-30 minutes.

Topping: Mix together with a fork and sprinkle on top of casserole.
1 C brown sugar
3 T. melted butter
1/3 C all purpose flour
1 C pecans or walnuts (optional but delish)