SIX DELICIOUS FAMILY DINNER IDEAS! | What To Make For Dinner

Hey family!! We're back with another What's For Dinner video and there are lots of new recipes in this one!

Instant Pot French Dip Sandwiches:
   • INSTANT POT FRENCH DIP SANDWICHES | H...  
Chicken Salad Sandwiches:
   • NO-COOK MEALS ALL DAY! | BREAKFAST, L...  
Philly Cheese Steak Pasta:
   • EASY FAMILY DINNER! | PHILLY CHEESE S...  
Christmas In July:
   • COOKING FOR CHRISTMAS IN JULY! | BIG ...  

Slow Cooker John Wayne Casserole:
https://www.themagicalslowcooker.com/...
Ingredients:
32 oz. bag tater tots (frozen, not thawed)
1 lb. ground beef
1 small yellow onion diced
1 green bell pepper diced
1 oz. taco seasoning mix
water add the amount of water to the meat that the taco mix says to add, 2/3 cup is what my packet said
16 oz. sour cream
8 oz. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
1/8 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder

Directions:
Spray a 6-quart oval slow cooker with non-stick spray. Add the tater tots down in an even layer, so there isn't a high spot.
In a large skillet, set over medium high heat, brown the hamburger, onions and bell pepper. When the meat is browned, drain the fat. Add the amount of water the taco packet says to add to the meat. Add the taco packet, and continue cooking and stirring until the meat and the seasoning has thickened.
Pour the meat mixture over the tater tots in the slow cooker.
In a medium sized bowl add the sour cream, salt, pepper, onion powder, and half of the cheese (this is about a heaping cup of shredded cheese, save the other half to top the casserole at the end.)
Spread this sour cream cheese mixture over the meat mixture in the slow cooker.
Cover and cook on LOW for 4.5 hours, without opening the lid during the cooking time.
After the cooking time is up add the remaining cheese evenly over the casserole.
Cover and let the cheese melt, this will only take about 5-10 minutes.

Pepperoni Lasagna Roll-Ups:
https://www.kindlyunspoken.com/pepper...
Ingredients:
16 lasagna noodles (cooked until tender (be careful not to overcook or they will fall apart))
1 24- ounce jar of marinara sauce (any flavor)
1 15- ounce container of ricotta cheese
2–2 1/2 cups shredded mozzarella cheese
1 6- ounce package pepperoni slices
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Italian Seasoning
optional: fresh parsley

Start by boiling your noodles in a large pot until they are tender, but don’t overcook them or else they’ll fall apart when you start assembling. Drain and set aside.
Preheat oven to 350 degrees. Lightly spray a 13×9 glass baking dish with cooking spray.

Spread an even layer of pizza sauce in the bottom of the dish.
Lay your lasagna noodles out on a large cutting board or or large baking sheet.

In a medium bowl combine ricotta cheese, onion powder, garlic powder, and italian seasoning and mix until smooth.
Use a small cookie scoop and spoon out 1 scoop of ricotta cheese mixture onto each lasagna noodle. Use an offset spatula or spoon to spread evenly on each noodle.
Lay about 8-10 pepperoni slices along the length of the noodle on top of the ricotta cheese mixture. Carefully roll up the noodles tightly and place seam side down in your prepared baking dish.
Pour remaining pizza sauce over the rolls. Sprinkle shredded mozzarella cheese on top.


Bake for 15-20 minutes in oven until cheese is completely melted, and it is a bubbly light golden brown.
Sprinkle with fresh parsley or more Italian seasoning if desired.