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Sweet Potato Casserole with Pecan Topping

2 Nov

Prep: 14 minutes, Cook: 4 hours
Company’s Coming; 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart

Yield: Makes 8 servings


  • 2  (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
  • 1/3  cup  butter, melted
  • 1/2  cup  granulated sugar
  • 3  tablespoons  light brown sugar
  • 2  large eggs, lightly beaten
  • 1  teaspoon  vanilla extract
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/3  cup  heavy whipping cream
  • 3/4  cup  chopped pecans
  • 3/4  cup  firmly packed light brown sugar
  • 1/4  cup  all-purpose flour
  • 2  tablespoons  butter, melted


Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu:
* Roasted turkey
* Cornbread dressing
* Cranberry sauce
* Green Bean Casserole

Green Bean Casserole

2 Nov

This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
Prep: 6 minutes; Cook: 2 hours, 30 minutes
Slow-Cooker Size: 2- or 3-quart 
Yield: Makes 8 to 10 servings


  • 2  (14.5-ounce) cans cut green beans, drained
  • 1  (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 1  (8-ounce) package shredded Cheddar cheese
  • 2  (4.5-ounce) jars sliced mushrooms, drained
  • 1  cup  milk
  • 1  tablespoon  Worcestershire sauce
  • 1/4  teaspoon  pepper
  • 1  (6-ounce) can French fried onion rings, divided


Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
Quick Menu:
* Roasted turkey
* Garlic mashed potatoes
* Cranberry sauce

Macaroni and Beef Casserole

17 Sep

1/2 pound large elbow macaroni
1 tsp. salt
1 pound ground beef
1 tbsp. oil
1/4 pound cheddar cheese
1 4-ounce can of mushrooms, drained
6-8 pineapple slices
1 8-ounce can mushrooms, drained
1 8-ounce can water chestnuts, sliced
1 pkg. (your choice) sauce mix

Cook macaroni n boiling, salted water. Cook for 10 minutes, or until tender. Drain. Brown beef in oil. In a 2 quart casserole combine macaroni, beef mushrooms and cubed cheese. Prepare sauce mix as directed on package and add to casserole. Bake 350 degrees for 45 minutes.

Chicken and Biscuits Casserole

15 Sep


    • 2 cups cubed cooked chicken
    • 10 oz. cooked broccoli
    • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    • 1/4 cup chopped onion
    • 1/4 cup sour cream
    • 1/2 cup shredded Cheddar cheese
    • 1 1/2 tsp. Worcestershire sauce
    • 1 dash curry powder
    • 8 oz. refrigerated biscuits
    • 1/4 sour cream (for topping)
    • 1 egg (for topping)
    • 1 tsp. celery seed (for topping)
    • 1/2 tsp. salt (for topping)


PREHEAT oven to 375 degrees.
COMBINE first 9 ingredients and pour into a lightly greased 1 1/2 quart casserole dish.
BAKE for 20-25 minutes, or until hot and bubbly.
SPRINKLE top of hot mixture with cheese.
CUT biscuits into halves and arrange over the top.
MIX sour cream, egg, celery seed, and salt to make topping; sprinkle over top of biscuits.
RETURN to oven, and continue baking 25-30 minutes, until biscuits are cooked and browned.

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