My Kids Favorites!

Navajo Taco Casserole

3 cans chili or 6 cups homemade chili
1/2 lb grated cheese
12 regular size frozen rolls, partially thawed

Shredded lettuce, diced tomatoes, salsa, sliced olives, sour cream as desired

Pour chili into a sprayed 9 x 13 pan.  Top with 2/3 of cheese.  Cut rolls in half and place on top of cheese until all area is covered. Leave a little bit of space in between each roll.  Bake at 375 for 30 minutes.  Sprinkle with remaining cheese and put back in oven for 5 minutes.  Serve with lettuce etc.

Easy Skillet Sweet and Sour Chicken

2 cans condensed tomato soup
1 1/2 c ketchup
1/2 - 1 c brown sugar - depending on taste
cooked vegetables of your choice (frozen stir fry veggies, broccoli and cauliflower, sauteed veggies, etc)
1 20 oz can pineapple chunks or tidbits, undrained
2 T soy sauce
1 lb chicken of your choice (we've used frozen chicken nuggets, shredded turkey from Thanksgiving,
           chunks of pre-cooked chicken breasts - whatever you have on hand that sounds good)

Combine chicken and veggies in the skillet with a little bit of oil.  Warm through.  In a bowl mix soups, ketchup, soy sauce and sugar together. Pour over veggies and chicken.  Then stir in can of pineapple, including sauce.  Simmer until warmed through and mixture starts to thicken.  Serve over rice or cooked noodles.

"Hot Dog" Casserole (2 versions)

4 smoked or polish style sausages (the ones that are a little bigger than hot dog size)
2 boxes of AuGratin or Scalloped Potatoes
4 c milk
1 bag frozen broccoli and caulifower mix
1 c shredded cheese

Slice sausages in 1/2 inch thick slices.  Place in a sprayed crockpot.  Pour in just the potatoes from the boxes and the frozen veggies.  In a bowl, mix the milk and the sauce packets from the potatoes and pour over items in crockpot.  Stir lightly.  Cook on low for 6 hours.  Sprinkle with cheese and let melt before serving.
OR
Put sliced sausages in a sprayed 9 x 13 inch pan.  Pour in potatoes and veggies - mix together.  In a bowl, mix sauce packets and milk and then pour over items in pan.  Cook at 375 for 40 minutes. Then sprinkle with cheese and return to oven for 10 minutes.

Carrot-Potatoes

8 peeled and diced potatoes
6 peeled and sliced carrots
butter and milk as needed

Boil potatoes and carrots together in a large saucepan until carrots are tender (they take longer than the potatoes).  Drain.  Melt 1/2 cube of butter or margarine in the vegetables and mix well with an electric hand mixer.  You can add milk to get it to the desired consistency.  Serve them as you would serve regular mashed potatoes.
My kids love these so much that we rarely make "plain" mashed potatoes anymore.  They are great for Halloween or in our case, for little ones that don't love carrots!  We love them with gravy or by themselves and we NEVER have leftovers no matter how much we make!