Thanksgiving Part Three

Below are four of the side items I made. I purchased chafing supplies from party city so the food would stay hot. I covered them with aluminum foil till time to serve. There is a picture of my huge plate of food at the bottom of this post!

Broccoli Casserole:

2 eggs
1 cup mayonnaise
1 cup condensed cream of mushroom soup
2 (10 ounce) packages frozen chopped broccoli, thawed
2 cups shredded Cheddar cheese
3/4 cup crushed buttery round crackers

Preheat an oven to 325. Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, and cheddar cheese. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers. Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Sweet Potato Souffle (from my grandmother):

4 medium sweet potatoes or 3 cups canned (I use canned)
1 tsp vanilla
1 cup sugar
1 egg
1/4 cup bourbon
3 tbsp flour
1/2 cup butter
1 tsp cinnamon
Mini marshmallows

Mix all ingredients (except marshmallows) thoroughly and pour into greased baking dish. Bake 45 min at 350. Top with marshmallows when done and brown under broiler. *NOTE* I always double the recipe and add an extra splash of bourbon!
Paula Deen's Corn Casserole (recipe here):

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Chuck's Favorite Mac and Cheese (from Allrecipes):

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Preheat oven to 350. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30 to 35 minutes, or until top is golden.

Yuuuuuuuumy!!!!!!!!!!