Lighter version of Funeral potatoes
½ batch for a family of 4
 
1lb of frozen shredded potatoes
½ bar of cheddar cheese shredded or 4 oz (50% Cabot light)
1 can of cream of mushroom soup (98% fat free works great here because everything else has full flavor)
6 oz of sour cream
Black pepper to taste
Seasoned salt to taste
 
Cornflakes crushed for topping
 

1. Preheat oven at 325 degrees
2. Mix the liquids into a 13x9 glass dish and turn the cheese and potatoes into it carefully. Gently press the mixture flat. Cover with tinfoil and bake for 15 minutes.
3. Remove foil and top with a layer of cornflakes. Bake until the flakes are browning and the mixture bubbles at the edges.

 
 
 
What is different?
 
The normal versions call for doubling, but also more-more cheese, sour cream, and almost a stick of butter for both the topping and to sauté with onions. I don’t particularly like onions, but if you do the stores sell some hash browns shredded with them in there. I haven’t tried them but it may be worth mixing that in with the full 8oz of sour cream that normally come in a small tub.
 
I hope you enjoy them. 

Chicken Stuffing Casserole w/summer squash
I had to use up some random peas from the garden, an open bag of stuffing, and shredded cheese from taco night. So this is what I came up with.

There are always things I keep on hand like: stuffing, cream soups, beans, etc. I have a well stocked pantry as a matter of fact and shop rarely since it isn’t close by. Also, I am a super saver. On average I save 40-50% at the grocery store. So not only is this a meal that stretches leftovers, but your budget as well. This meal I would say could feed 5-6 people. Total estimated cost a little over 2 bucks.

Preheat oven to 350 degrees

In a 2 Qt casserole dish make filling:
1 precooked chicken breast, diced or shredded into bite sized pieces
6 baby carrots, thinly sliced
Handful of fresh peas, shells
½ summer squash cubed
1 can cream of chicken
3 tbls chicken broth
¼ c cheddar cheese shredded
¼ tsp thyme
Pepper

Combine above and flatten.

Topping:
3 tbls melted margarine or butter
½- ¾ package stuffing (I used low sodium stovetop chicken)
Some chicken broth, just enough to make stuffing moist (stir/fluff with a fork)

Apply topping and spread to the edges.

Bake for 30 min approximately or until topping is browned and carrots are tender. The mixture should be bubbly.