Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (104 page)

Salmon Cheese Casserole

Wanda S. Curtin

Bradenton, FL

Makes 6 servings

Prep. Time: 5 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 2-qt.

14¾-oz. can salmon with liquid

4-oz. can mushrooms, drained

1½ cups bread crumbs

2 eggs, beaten

1 cup grated cheese

1 Tbsp. lemon juice

1 Tbsp. minced onion

1. Flake fish in bowl, removing bones. Stir in remaining ingredients. Pour into lightly greased slow cooker.

2. Cover. Cook on Low 3-4 hours.

Tuna Barbecue

Esther Martin

Ephrata, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 4-10 hours

Ideal slow-cooker size: 3- to 4-qt.

12-oz. can tuna, drained

2 cups tomato juice, have an additional ½ cup on standby, if needed

1 medium green pepper, finely chopped

2 Tbsp. onion flakes

2 Tbsp. Worcestershire sauce

3 Tbsp. vinegar

2 Tbsp. sugar

1 Tbsp. prepared mustard

1 rib celery, chopped

dash chili powder

½ tsp. cinnamon

dash of hot sauce,
optional

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours, or on High 4-5 hours. If mixture becomes too dry while cooking, add ½ cup tomato juice.

Serving suggestion: Serve on
buns
.

Tuna Salad Casserole

Charlotte Fry

St. Charles, MO

Esther Becker

Gordonville, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 5-8 hours

Ideal slow-cooker size: 4-qt.

2 7-oz. cans tuna

10¾-oz. can cream of celery soup

3 hard-boiled eggs, chopped

½-1½ cups diced celery

½ cup diced onions

½ cup mayonnaise

¼ tsp. ground pepper

1½ cups crushed potato chips,
divided

1. Combine all ingredients except ¼ cup potato chips in slow cooker. Top with remaining chips.

2. Cover. Cook on Low 5-8 hours.

Tempeh-Stuffed Peppers

Sara Harter Fredette

Williamsburg, MA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 3-8 hours

Ideal slow-cooker size: 5-qt.

4 oz. tempeh, cubed

1 garlic clove, minced

28-oz. can crushed tomatoes,
divided

2 tsp. soy sauce

¼ cup chopped onions

1½ cups cooked rice

1½ cups shredded cheese

Tabasco sauce,
optional

4 green, red,
or
yellow, bell peppers, tops removed and seeded

¼ cup shredded cheese

1. Steam tempeh 10 minutes in saucepan. Mash in bowl with the garlic, half the tomatoes, and soy sauce.

2. Stir in onions, rice, 1½ cups cheese, and Tabasco sauce. Stuff into peppers.

3. Place peppers in slow cooker, 3 on the bottom and one on top. Pour remaining half of tomatoes over peppers.

4. Cover. Cook on Low 6-8 hours, or on High 3-4 hours. Top with remaining cheese in last 30 minutes.

Tastes-Like-Chili-Rellenos

Roseann Wilson

Albuquerque, NM

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3-qt.

2 tsp. butter

2 4-oz. cans whole green chilies

½ lb. grated cheddar cheese

½ lb. grated Monterey Jack cheese

14½-oz. can stewed tomatoes

4 eggs

2 Tbsp. flour

¾ cup evaporated milk

1. Grease sides and bottom of slow cooker with butter.

2. Cut chilies into strips. Layer chilies and cheeses in slow cooker. Pour in stewed tomatoes.

3. Combine eggs, flour, and milk. Pour into slow cooker.

4. Cover. Cook on High 2-3 hours.

Barbecued Lentils

Sue Hamilton,
Minooka, IL

Makes 8 servings

Prep. Time: 5 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

2 cups barbecue sauce

3½ cups water

1 lb. dry lentils

1 pkg. vegetarian hot dogs, sliced

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6-8 hours.

Cheryl’s Macaroni and Cheese

Cheryl Bartel

Hillsboro, KS

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 2½-qt.

8 oz. dry elbow macaroni, cooked

3-4 cups (about ¾ lb.) shredded sharp cheddar cheese,
divided