Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (54 page)

Hash Brown Dinner

Rebecca Meyerkorth

Wamego, KS

Makes 6-8 servings

Prep Time: 15-30 minutes

Cooking Time: 4½ hours

Ideal slow-cooker size: 5-qt.

1 lb. ground beef

½ cup chopped onion

3 cups frozen hash brown potatoes, thawed

½ tsp. salt

½ tsp. pepper

1-lb. pkg. frozen California blend vegetables

10¾-oz. can cream of chicken soup

1 cup milk

¾ lb. cheese of your choice, cubed

1. Cook beef and chopped onion in skillet until browned.

2. Drain off drippings.

3. Place meat and onion mixture in lightly greased slow cooker.

4. Spoon potatoes over top of meat.

5. Sprinkle with salt and pepper.

6. Top with vegetables.

7. Combine soup and milk in a small bowl.

8. Pour over vegetables.

9. Cover. Cook on Low 4 hours.

10. Top with cheese.

11. Cover. Cook 30 minutes longer, or until cheese is melted.

Serving suggestion: Just before serving, sprinkle with
French-fried onions
.

Bean Tater Tot Casserole

Marjora Miller

Archbold, OH

Makes 6 servings

Prep. Time: 5-10 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 4-qt.

1 lb. ground beef

½ tsp. salt

¼ tsp. pepper

1 onion, chopped

1-lb. bag frozen string beans

10¾-oz. can cream of mushroom soup

1 cup shredded cheese

21-oz. bag. frozen tater tots

1. Crumble raw ground beef in bottom of slow cooker. Sprinkle with salt and pepper.

2. Layer remaining ingredients on beef in order listed.

3. Cover. Cook on High 1 hour. Reduce heat to Low and cook 3 hours.

Variation:

In order to reduce the calorie content of this dish, use raw shredded potatoes instead of tater tots.

Noodle Hamburger Dish

Esther J. Yoder

Hartville, OH

Makes 10 servings

Prep. Time: 20 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4- to 5-qt.

1½ lbs. ground beef, browned and drained

1 green pepper, diced

1 qt. whole tomatoes

10¾-oz. can cream of mushroom soup

1 large onion, diced

1½ Tbsp. Worcestershire sauce

8-oz. pkg. noodles, uncooked

1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients in slow cooker.

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

Serving suggestion: Sprinkle with shredded
cheese
before serving.

Meal-in-One-Casserole

Elizabeth Yoder

Millersburg, OH

Marcella Stalter

Flanagan, IL

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 4-qt.

1 lb. ground beef

1 medium onion, chopped

1 medium green pepper, chopped

15¼-oz. can whole kernel corn, drained

4-oz. can mushrooms, drained

1 tsp. salt

¼ tsp. pepper

11-oz. jar salsa

5 cups uncooked medium egg noodles

28-oz. can diced tomatoes, undrained

1 cup shredded cheddar cheese

1. Cook beef and onion in saucepan over medium heat until meat is no longer pink. Drain. Transfer to slow cooker.

2. Top with green pepper, corn, and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Cover and cook on Low 3 hours.

3. Cook noodles according to package in separate pan. Drain and add to slow cooker after mixture in cooker has cooked for 3 hours. Top with tomatoes. Sprinkle with cheese.

4. Cover. Cook on Low 1 more hour.

Variation:

Add uncooked noodles after salsa. Pour tomatoes and 1 cup water over all. Sprinkle with cheese. Cover and cook on Low 4 hours, or until noodles are tender.

Nadine Martinitz

Salina, KS

Yum-e-setti

Elsie Schlabach

Millersburg, OH

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4- to 5-qt.

1½ lbs. ground beef, browned and drained

10¾-oz. can tomato soup

10¾-oz. can cream of chicken soup

8-oz. pkg. wide noodles, cooked

1 cup chopped celery, cooked tender

1 lb. frozen mixed vegetables

2 tsp. salt

½ lb. Velveeta cheese, cubed

1. Combine ground beef and tomato soup.

2. Combine chicken soup, noodles, and celery.

3. Layer beef mixture, chicken mixture, and vegetables. Sprinkle with salt. Lay cheese over top.

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

Variation:

For more bite, use shredded cheddar cheese instead of cubed Velveeta.

Shell Casserole

Jean Butzer

Batavia, NY

Makes 4-5 servings

Prep. Time: 20 minutes

Cooking Time: 2¼-3¼ hours

Ideal slow-cooker size: 4-qt.

1 lb. ground beef

1 small onion, chopped

¾ tsp. salt

¼ tsp. garlic powder

1 tsp. Worcestershire sauce

¼ cup flour

1¼ cups hot water

2 tsp. beef bouillon granules

2 Tbsp. red wine

6 oz. medium-sized shell pasta, uncooked

4-oz. can sliced mushrooms, drained

1 cup sour cream

1. Brown ground beef and onion in saucepan. Drain. Place in slow cooker.

2. Stir in salt, garlic powder, Worcestershire sauce, and flour.

3. Add water, bouillon, and wine. Mix well.

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

5. Cook pasta in separate pan according to package directions. Stir cooked pasta, mushrooms, and sour cream into slow cooker. Cover. Cook on High 10-15 minutes.