Connie’s kitchen: fall casseroles

By Connie Emmons

Fall celebrations are upon us. For me, fall brings visions of apples, pumpkins, cider and jumping into piles of freshly raked leaves. There are many dinners to be shared and enjoyed.  I couldn’t help but think of the numerous requests by friends and family for favorite dishes enjoyed in the past. The most popular requests of late are for sweet potato casserole and squash casserole. I hope that you will enjoy these easy to make recipes for your next gathering.

Sweet potato casserole


3/4 cup brown sugar

1/4 cup flour

1/4 cup melted butter

1 cup chopped pecans


3 cups mashed sweet potatoes

3/4 cup sugar

1/2 tsp salt

1 tsp vanilla

2 eggs beaten well

1/2 melted butter

Mix filling and pour into sprayed 9×13 casserole dish. Mix topping and sprinkle on top. Bake at 350 for about 45 minutes. Halfway through baking smooth topping with the back of a spoon.

Squash Casserole

4 cups sliced yellow squash

1/3 cup dice onion

salt and pepper

45 buttery round crackers

1 1/2 cups shredded cheddar cheese

2 eggs beaten

3/4 cup milk

1/4 cup melted butter

2 1/2 tablespoons butter

Place squash and onion in skillet season with salt and pepper, Add a little water and cover pan with lid. Cook about 5 to 10 minutes until tender. Drain and place into mixing bowl. Crush crackers and place into another bowl and add cheese. Stir half of cracker mix into squash.  Mix together the eggs,and milk then pour over the squash. Pour this into a sprayed 9×13 baking dish and sprinkle with remaining cracker mix and dot with the 2 1/2 tablespoons of butter.

Bake at 400 20 to 30 minutes or until lightly brown.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top-rated afternoon show, Alive at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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