Sweet Potato Casserole

Classic Thanksgiving meal, so holidayish :)

6 sweet potatoes, cooked and drained
1&1/2 cups sugar
2 eggs
1&1/2 tsp vanilla
1/2 cup milk
1/2 cup butter, melted

Topping:
3/4 cup oats
3 tbsp flour
3/4 cup brown sugar
1&1/2 tsp cinnamon
1/3 cup butter, melted
1 cup crushed pecans
3/4 cup shredded coconut
mini marshmallows

    Preheat oven at 375 degrees. Prepare a 13*9 baking dish with cooking spray.  Mix cooked sweet potatoes, sugar, eggs, vanilla, milk and melted butter in a large bowl with a mixer. Pour sweet potato mixture into the baking pan.
    Mix topping ingredients ans sprinkle on top of sweet potato mixture.
    Bake uncovered for 25 minutes. Sprinkle marshmallows on top, then bake uncovered for another 5 minutes or until marshmallows are light brown.

Creamed Corn Casserole

Recipe from New Cookbook again, I'm just loving this book :) And this dish reminds me of Thanksgiving meal.

2 16-ounce packages frozen whole kernel corn
2 cups chopped green peppers ( 2 large)
1 cup chopped onion ( 1 large)
1 tbsp butter
1/4 tsp black pepper
1 10.75-ounce can condensed cream of celery soup
1 8-ounce tub cream cheese spread with chive and onion
1/4 cup milk

    Preheat oven to 375 degrees. Lightly grease a 2-quart baking dish. Thaw corn in cool water, drain.
    In a large saucepan cook green pepper and onion in hot butter until tender. Stir in corn and black pepper. In a bowl stir together soup, cream cheese, milk, stir into corn mixture. Transfer to the baking dish. Bake, covered, for 50 munites.
    You can also cook it in a slow cooker, which is what I did actually.
    For slow cooker, prepare as directed, but do not thaw corn and omit butter. In the cooker combine corn, green pepper, onion and black pepper. In a bowl stir together soup, cheese and milk. Pour over corn mixture in cooker. Cover, cook on high-heat setting for 3-4 hours.
    I was thinking if I add chickens it would be good, it needs to be cooked longer though.