Tatertots casserole preheat oven 350 spray 13x9 dish with pam mix all ingredients together in a large bowl ( make sure you get all tatertots coated pour into pan spread evenly bake 35 to 40 mins (I cook mine about 40-45) 1 can cream of mushroom soup 8 oz sour cream ( I use 16 oz size)* 1 onion chopped 1-2 cup grated cheese 1 package tatertots (I use onion ones large) some recipes call for 1 stick melted butter also. You can add chopped up ham or bacon too. Definitely use the 16 oz sour cream! I do not add the melted butter and I always use the large bag of tots and the 16 oz sour cream. It makes a full 13x9 pan, so plenty. If I want it to be more of a meal I add diced ham or bacon or even cooked sausage. It is good with a package of the Jimmy Dean pre cooked sausage crumbles in it.

This one travels well. IRISH POTATO CASSEROLE 8 to 10 medium potatoes, peeled and quartered 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) pkg. sour cream 1/2 cup butter, melted 1/4 cup chopped chives 1 clove garlic, minced 2 tsp. salt Paprika Cook potatoes in boiling water about 30 minutes or until tender. Drain potatoes, and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat until just combined. Spoon mixture into a lightly butter 2-quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° F. for 30 minutes or until thoroughly heated. Yield: 8 to 10 servings. My best friend made this for her Thanksgiving luncheon at work this past week and said it was heavenly: THREE CHEESE GARLIC SCALLOPED POTATOES 1-1/2 lbs. Yukon Gold potatoes, thinly sliced 2 Tblsp. butter, divided 1 pint heavy cream 2 cloves garlic, thinly sliced salt and pepper to taste 2 cups shredded Cheddar cheese 4 slices Provolone cheese 1/2 cup grated Parmesan or Romano cheese 1. Preheat the oven to 325° F. Grease a 1-1/2 quart or larger casserole dish with butter or nonstick spray. 2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, and then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, and then top with the slices of provolone cheese. Season again with salt and pepper. 3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Yields: 6 servings. Submitted by: KarlaLV. © 2007 Allrecipes.com.

Glenda, that sounds very, very good. I love sweet potatoes and often just stick one in the microwave at work, that topping would make a nice change of pace from my butter, salt & pepper. Thanks. Annie

See if the one below sounds like it. Here is a link that might be useful: Sweet Potato Casserole