Slow Cooker Casserole Food

SLOW-COOKER CHICKEN CASSEROLE

Steps:

• Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
• Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
• Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
• Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
• Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
• Remove the bay leaves and serve with a little Dijon mustard on the side.

EASY SLOW COOKER CHICKEN CASSEROLE

Steps:

• Put the veg and chicken in a slow cooker. Pour the stock over and around the chicken thighs, then mix in the gravy granules to thicken it up (the sauce will be quite thick - use less gravy if you prefer a runnier casserole).
• Switch the slow cooker to low and leave to cook for at least 4 hrs, or up to 8 hrs - try putting it on before you go to work, so that it's ready when you get home. Season well, then serve.

SLOW COOKER CASSEROLE

Steps:

• Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
• Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE

Steps:

• 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
• 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
• 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
• 4. Pour evenly over potato-sausage mixture.
• 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
• Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

SLOW-COOKER RAVIOLI CASSEROLE

Steps:

• Spoon 1 cup pasta sauce into slow cooker sprayed with cooking spray; top with layers of half each of the ravioli, meatballs, peppers, mozzarella and remaining sauce. Repeat layers. Cover with lid.
• Cook on HIGH 2-1/2 to 3 hours (or on LOW 4-1/2 to 5 hours).
• Sprinkle with Parmesan. Let stand 10 min. Top with basil.

SLOW COOKER CABBAGE ROLL CASSEROLE

Steps:

• Spary crock pot with nonstick cooking spray.
• Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
• Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
• Pour the diced tomatoes over top.
• Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
• Cover and cook on low for about 8 hours or on high for about 4 hours.
• When done, remove lid and stir to mix well.

SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
• Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.

SLOW COOKER BEEF CASSEROLE

Steps:

• Heat the oil in a large frying pan and add the beef. Cook for a few minutes until all sides have browned.
• Add the beef, along with any pan juices, to the slow cooker.
• Add the remaining ingredients and stir well.
• Cook on high for 4-5 hours or low for 7-8 hours.
• Serve with mashed potato.

23 BEST SLOW COOKER CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a slow cooker casserole in 30 minutes or less!

SLOW COOKER JOHN WAYNE CASSEROLE

Steps:

• 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 (my packet said to add 2/3 cup). 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.
• To serve, top with diced tomatoes.
• Enjoy!

CROCKPOT MEXICAN CASSEROLE

Steps:

• Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
• To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
• Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.

SLOW COOKER BEEF CASSEROLE

Steps:

• Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning.
• In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours.
• When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice.

SLOW COOKER CASSEROLE

Steps:

• Scramble fry ground beef until browned.
• Put into slow cooker.
• Add next 6 ingredients.
• Mix soup, ketchup, boullion, salt, pepper and water together in a bowl.
• Add to slow cooker.
• Stir well.
• Cover.
• Cook on low for 8 to 10 hours or on high for 4 hours.

SLOW COOKER YELLOW SQUASH CASSEROLE

Steps:

• In large heat-safe bowl, add squash, onion, water and heat in microwave until partially tender (about 5 minutes). The squash should still be holding its round shape.
• Drain well to remove all the excess liquid.
• In a medium-size mixing bowl, add sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning (optional), breadcrumbs, cheddar cheese and mix until combined.
• Fold in the drained squash and onions. Don't over-mix.
• Transfer this mixture to a greased crockpot (6 quart or larger) gently and spread it evenly.
• In another mixing bowl, make topping by mixing together breadcrumbs, Ritz crackers, cheddar cheese, butter.
• Sprinkle this topping on top of the squash mixture.
• Cover and cook on Low heat for 2-3 hours or until squash is tender.
• Optional step: Remove lid and broil in oven for 5 minutes or until topping is crispy and golden brown.
• Remove from oven and garnish with roughly chopped fresh parsley if you like. Enjoy!

SLOW COOKER SAUSAGE CASSEROLE WITH CHORIZO AND BEANS

Steps:

• Pan fry the sausages and chorizo until browned all over. (If your slow cooker pan is the type that can be used on the hob too, you can do this in the pan.)
• Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid.
• Cook on HIGH for 6 hours or LOW for 8 hours.
• Stir everything well and serve.

EASY SLOW COOKER TUNA CASSEROLE

Steps:

• Spray a slow cooker with nonstick spray to coat.
• Combine milk, condensed soup, and garlic in the slow cooker. Stir in tuna, Cheddar cheese, then mushrooms. Add macaroni, season with salt and pepper, and stir to mix.
• Cover and cook on Low until pasta is very soft, 5 to 6 hours.

SLOW COOKER VEGAN SWEET POTATO CASSEROLE

Steps:

• Use non-stick cooking spray to lightly coat the slow cooker interior. Add diced sweet potato.
• In a separate bowl, whisk together the wet ingredients and spices (milk, oil, coconut sugar, maple syrup, vanilla extract, cinnamon, ginger, allspice, and salt. Pour over the diced sweet potatoes and stir to coat each piece.
• Cover and affix lid and cook on high for 2-3 hours, stirring occasionally.
• While sweet potatoes are cooking, add the remaining ingredients, reserving the oil and syrup to pour through the pour spout of the food processor while pulsing. Start by pulsing a few times, until it clumps gently. Add more syrup or oil if the oats resist clumping at all (in 1 tsp increments).
• Once the sweet potato pieces are tender, use a potato masher to mash (you can either mash to create an even consistency, or leave small potato pieces for a rustic feel. Up to you! Stir to incorporate any juices from cooking.
• Sprinkle the pecan oat topping over the sweet potatoes, cover, reaffix the lid, and set the slow cooker to low. Cook for 1-2 more hours.
• Allow to stay on low during your meal and serve straight from the slow cooker, transfer to another dish, or cool and store in an airtight container in the refrigerator for up to 5 days. Enjoy!!!!