The slight chill in the evening air makes me crave hearty family style meals. Here are a few great dishes that kids, parents and grandparents can enjoy together.

Serve each with a big salad and crusty, warm bread and you’ll have a complete meal that allows the cook plenty of time to spend with the family instead of in the kitchen.

Chilly Day Beef Chili

2-1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces

2 cans (15-1/2 ounces each) black beans, rinsed, drained

1 can (15-1/2 ounces) chili-style tomato sauce with diced tomatoes

1 medium onion, chopped

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon pepper

1 cup thick-and-chunky salsa

Toppings: Shredded cheese, diced red onion, diced green onion, diced avocado and dairy sour cream

Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours, or on LOW 8 to 9 hours, or until beef is tender. (No stirring is necessary during cooking.)

Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.

Source: Cattlemen’s Beef Board and National Cattlemen’s Beef Association.

Tuna Noodle Casserole

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup

1/2 cup milk

1 cup frozen peas

2 tablespoons chopped pimientos

2 cans (about 6 ounces each) tuna, drained

2 cups medium egg noodles, cooked and drained

2 tablespoons dry bread crumbs

1 tablespoon butter, melted

Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.

Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until bread crumbs turn golden brown.

Source: Campbell’s®

Easy Ground Beef Casserole with Potatoes

1 to 1 1/2 pounds lean ground beef

1/2 cup chopped onion

3 large potatoes, thinly sliced

2 carrots, shredded

1 can cream of mushroom soup

1 cup shredded Mozzarella cheese

salt and pepper

Brown ground beef in a skillet with chopped onions. Cook until onions are tender. Drain off excess fat.

Transfer beef and onion to casserole dish. Add layer of sliced raw potatoes.

Sprinkle with salt and pepper. Add enough carrots to cover potatoes. Add soup. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle cheese on top and bake for another 5 minutes, or until cheese is melted.