Casserole in the Cooker

• 1 pkg (16 oz) frozen broccoli cuts, thawed and drained
• 3 cups cubed fully cooked ham
• 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1 jar (8 oz) processed cheese sauce
• 1 cup milk
• 1 cup uncooked instant rice
• 1 celery rib, chopped
• 1 small onion, chopped

In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low for 4-5 hours or til rice is tender 4 servings

Pork and Cabbage Dinner

• 1 lb. carrots
• 1 1/2 cups water
• 1 envelope onion soup mix
• 2 garlic cloves, minced
• 1/2 tsp celery seed
• 1 boneless pork shoulder roast (4-6 lbs)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 lbs. cabbage, cut into 2" pieces

Cut carrots in half lengthwise and then into 2" pieces. Place in a 5 qt. slow cooker. Add water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt & pepper. Cover and cook on high for 2 hrs. Reduce heat to low; cook for 4 hours til the cabbage is tender and a meat thermometer reads 160 degrees. Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast. 8-10 servings

Potato Chowder

• 8 cups diced peeled potatoes
• 1/3 cup chopped onion
• 3 cans (14.5 oz ea) chicken broth
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/4 tsp pepper
• 1 pkg (8 oz) cream cheese, cubed
• 1/2 lb. sliced bacon ,cooked and crumbled

In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or til potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. 12 servings

Slow Cooker Chicken Dinner

• 6 mdm red potatoes, cut into chunks
• 4 mdm carrots, cut into 1/2" pieces
• 4 bonesless skinless chicken breast halves
• 1 can (10 3/4oz) crm of chicken soup, undiluted
• 1 can (10 3/4oz) crm of mushroom soup, undiluted
• 1/8 tsp garlic salt
• 2 to 4 tbsp mashed potato flakes, optional

Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover and cook on low for 8 hours. To thicken if desired, stir in potato flakes and cook 30 minutes longer. 4 servings

Zesty Macaroni Soup

• 1 lb. ground beef
• 1 mdm onion, chopped
• 5 cups water
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (7 oz) whole kernel corn, drained
• 1 can (4 oz) chopped green chilies, optional
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 pkg (7.5 oz) chili macaroni dinner mix
• salsa con queso dip

In saucepan, cook beef and onion til meat is no longer pink; drain if necessary. Stir in water, beans, tomatoes, corn and chilies if desired. Stir in mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or til macaroni is tender, stirring once. Serve with salsa con queso dip if desired. 8-10 servings

Pizza Pasta Casserole

• 2 lbs ground beef
• 1 large onion, chopped
• 2 jars (28 oz each) spaghetti sauce
• 1 pkg (16 oz) spiral pasta, cooked & drained
• 4 cups (16 oz) shredded mozzarella cheese
• 8 oz sliced pepperoni

In a large skillet, cook beef and onion til meat is no longer pink; drain if necessary. stir in spaghetti sauce and pasta. Transfer to two greased 13"x 9"x 2" baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 25-30 minutes or til heated through.

To bake frozen casserole ~ Thaw in the refrigerator overnight. ake at 350 degrees for 35-40 minutes or til heated through.  8-10 servings each