Sample Slow Cooker Casserole Recipes
Ham and Broccoli Casserole (serves 8)
- 1 1/2 cups chopped broccoli (or a 12-oz package, thawed and drained)
- 2 cups cooked ham, cubed
- 1 cup grated cheddar cheese
- 1 cup mayonnaise
- 1 can cream of mushroom soup
- 2 eggs, lightly beaten
Combine the broccoli, ham, cheddar cheese, and mayonnaise. Mix well. Pour in the cream of mushroom soup and beaten eggs. Cover and cook on low for about 6 hours.Tuna Casserole (serves 8)
Tuna Casserole (serves 8)
- 32 oz frozen tater tots or hash brown potatoes (1 bag)
- 8 oz tuna (1 can), drained
- 14 oz green beans (1 can), drained
- 10 oz cream of mushroom soup (1 can)
- 1/2 cup milk
- Salt and pepper
- 1/2 cup cheddar cheese, grated
Put the frozen tater tots on the bottom of the cooker. In a bowl, combine the tuna, green beans, soup, milk, salt, and pepper. Pour the mixture over the frozen potatoes. Cover and cook on low for about 5 hours. Sprinkle the grated cheese over the top and cook for another 30 minutes.
Vegetable-Barley Casserole (serves 8)
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup regular barley
- 1 package (10 oz) frozen whole-kernel corn
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp fresh parsley, chopped
- 1 tsp basil
- Salt and pepper
- 1 can broth (chicken or vegetable)
- 1 zucchini, thinly sliced
- 2 tomatoes, coarsely chopped
- 1 Tbsp lemon juice
Combine the black beans, barley, frozen corn, onion, bell pepper, carrot, and garlic in the slow cooker. Sprinkle in the parsley and basil, plus salt and pepper to taste. Pour the broth over the vegetables and herbs. Cover and cook on low for 7–8 hours. Stir in the zucchini, tomatoes, and lemon juice, cover once more, and cook on high for 30 minutes.