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Tag: casserole recipes

Sweet Potato Delight from The Taste Of Oregon Cookbook, a staple in our home. We love this recipe for our Thanksgiving Dinner and also love to eat it during the cool Fall weather. Our family has served this dish for years. It reminds us of Mom and her wonderful loving Thanksgiving traditions. We miss Mom, but we love to remember her warm and loving approach to each holiday. She always made an effort to decorate her house and to have traditions that we could count on. There is something so wonderful of familiarity.

Our favorite fall side dish is actually used as a dessert in our house. This casserole has delighted many people who believed they did not like Sweet Potatoes. This year we will be making the casserole/dessert using Agave Nectar and a gluten free flour blend after finding out that three family members are gluten intolerant.

(For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.) 

Sweet Potato Delight Serves 6-8

  • 3 C. cooked mashed sweet potatoes
  • 1 cup granulated sugar (this year I will substitute Agave Nectar)
  • 2 eggs, well beaten
  • 1 t. vanilla
  • 1/4 c. milk
  • 1/2 c. butter



  • 1 C. brown sugar
  • 1/3 c. flour
  • 1 C. chopped pecans
  • 1/3 c. butter


Mix all ingredients together except the topping and pour into a buttered casserole dish or stoneware.

Mix topping ingredients together and sprinkle over the casserole.

Bake at 350 degrees F for 30 minutes. If you use the agave nectar, some people like to decrease the temperature by 25 degrees.


Linda Cramer is a contributing author at Planet Gift Baskets, an industry leader in gift baskets and holiday gifts. For more sympathy gift ideas visit the Sympathy Gifts found at Planet Gift Baskets.



  • 1 pound of lean ground beef
  • 1 egg (beaten) 1 cup of cheddar cheese (shredded)
  • 1 pound of dry taco seasoning
  • 1/2 cup of onion (chopped)
  • 1 teaspoon of garlic powder
  • 1 green or red pepper (sliced into rings)
  • 2 cups of Mexican corn bread mix
  • 1 tablespoon of sugar
  • 1 jar of thick and chunky salsa (16 ounces)
  • 1 1/4 cup of milk
  • 4 tablespoons of oil
  • Salt and pepper (to taste)



  1. To begin on your ground beef casserole recipe, first heat the oven to 425°F. Heat the oil in a large heavy 10 inch iron skillet over medium heat.
  2. Next, add the beef, onion, salt, pepper and garlic powder. Allow this mixture to cook over medium heat until the beef is well browned. You may then add the taco seasoning mix and any other seasonings that you enjoy. Add water to this mixture while ensuring that you follow the directions on the package. Turn off the heat once the beef is done.
  3. At the bottom of the skillet, place some sliced pepper rings. Spoon the ground beef mixture over these pepper rings and then spread the corn bread mixture evenly over the beef. Bake for about 40-45 minutes at 425°F. I normally confirm to check that the cornbread is golden brown before I turn off the heat.
  4. My tip for serving the casserole is to place your serving plate over the skillet and then carefully invert it and remove the skillet. You may then cut it out into wedges and serve hot. I’ve made this dish several times and my entire family really enjoys it.


Cooking time (duration): 70 Minutes

Number of servings (yield): 4 People

Jake has been inspired by food since he was a child, growing up as the child of a prominent chef. He has carried on the tradition and loves sharing his recipe creations with all. For great ground beef recipes visit his website where you can also find other ground beef casserole recipes.