While looking for recipes that would be good for warmer weather, I noticed a Famous Broccoli Casserole in “101 Homestyle Favorites,” published by Gooseberry Patch. This is a simple five-ingredient casserole that can be made in three to four hours in a slow cooker.
Just before serving, I like to sprinkle some crushed butter-type crackers over the top.
This recipe makes a lot, so consider freezing half. Simply spoon about half into a buttered casserole dish. After it has cooled, cover securely and place in the freezer. When you want to cook it, remove from the freezer and allow it to come to room temperature. A quick time in the oven is all it needs to be server-ready.
Another favorite for the crockpot is macaroni and cheese. Who doesn’t like mac and cheese? I guess it’s just the kid in me, but I can make a meal of just mac and cheese.
While typing recipes for a cookbook that the youth at our church are compiling, I noticed Jane Williamson’s recipe for Crockpot Macaroni and Cheese. You are going to like this one. No fuss, no bother, just good eating.
If you would like a good main dish such as beef stroganoff, you can make that in the slow cooker also. Beth Pressley submitted the following recipe for the church cookbook. All that is needed with this one is a crisp green salad topped with some homegrown tomatoes.
Famous Broccoli Casserole
16-ounce package frozen broccoli
10-ounce package frozen broccoli
2 (10¾ ounce) cans cream of chicken soup
16 ounce package pasteurized process cheese spread, cubed
2 (6.9 ounce) packages chicken-flavored rice vermicelli mix, prepared
Cook and drain broccoli; place in a slow cooker. Add soup and cheese; mix well. Stir in prepared rice vermicelli mix. Cover and cook on low setting for 3 to 4 hours until hot and bubbly. Makes 32 servings.
Crockpot Macaroni and Cheese
16 ounces macaroni, cooked
2 large cans evaporated milk
3 cups milk
6 cups shredded cheese (save 1 cup to go on top)
1 stick butter, melted
2 cans cheddar cheese soup
While cooking the macaroni, put all other ingredients in crockpot (except the reserved 1 cup cheese for top). Stir in cooked macaroni. Cook on low for 6 hours or on high for 4 to 5 hours. Before serving, sprinkle remaining cheese over top and allow it to melt.
Slow Cooker Beef Stroganoff
2 pounds beef stew meat, cut into 1-inch cubes
10 ounces fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 can beef broth
2 teaspoons paprika
1 teaspoon salt
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon mustard
1 package (16 ounces) egg noodles, uncooked
Chopped fresh parsley, optional
Place meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover and cook on low 7 to 8 hours (or on high 5 hours). Mix sour cream, flour and mustard. Stir into ingredients in slow cooker until blended. Cook, covered, on low for 15 minutes. Meanwhile, cook noodles as directed on package. Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley, if desired.