Casseroles and Caramel - perfect combination! :)

Tator Tot Casserole

1 lb bag of tator tots
1/2 lb hamburger, browned
2 cans condensed cream of mushroom soup
1 can french sliced green beans
1 t soy sauce
1/2 c shredded cheese

Crockpot Variation:
Pour 1/2 of tots into a sprayed crockpot.  Mix burger, soup, beans and soy sauce.  Pour over tots.  Top with the rest of the tots and cook on low for 5 hours.  Sprinkle with cheese and cook until cheese is melted.

Oven Variation:
Pour 1/2 of tots into a sprayed 8 x 11 pan.  Mix burger, soup, beans and soy sauce. Pour over tots.  Top with remaining tots and bake at 400 for 50 minutes.  Top with cheese and bake an additional 10 minutes!

Macaroni and Cheese Casserole

2 boxes mac and cheese (made according to package directions)
1 lb hamburger, browned
2 cans cr of mushroom soup
1/2 c milk
1/2 lb of frozen green peas

Combine burger, soup, milk and peas.  Stir in prepared mac and cheese. Pour into a sprayed casserole dish or 9 x 13 pan.  Bake at 350 for 30 minutes.

Kathy's Caramel Sauce (great on ice cream or by the spoonful)

1 1/2 c light Karo
1/2 c butter
2 c brown sugar
1 12 oz can evaporated milk
2 teaspoons vanilla

Boil Karo, butter and brown sugar together for 1 minute (start timing after in comes to a full rolling boil).  Remove from heat and cool for 5 minutes.  Slowly stir in evaporated milk and vanilla.  Stir until well blended.  Makes about 1 quart.  It will store in the refrigerator for up to one month but ours never lasts that long!!!

Caramel Brownies

1 14 oz pkg of caramels
1 can evaporated milk (divided)
1 chocolate cake mix - German Chocolate is the best for this recipe but any will work
1/2 c margarine
1 12 oz pkg chocolate chips

Melt caramels and 1/3 c of evaporated milk together over low heat, stirring often.  Combine DRY cake mix with melted margarine and 1/3 c of evaporated milk.  Stir with a fork until dough holds together.

Press 2/3 of dough into the botton of a sprayed 9 x 13 pan.  Bake at 350 for 6 minutes.  Remove from oven and sprinkle with chocolate chips.  Pour melted caramels over chocolate chips.  Crumble remaining dough over the top.  Bake 15 - 18 minutes longer.  Cool and refrigerate for 30 minutes before cutting.