Easy Recipes: Crockpot Mac and Cheese

July 25, 2012 by

I’m a fan of Lisa’s Cheddar Spirals for my crockpot mac and cheese needs, but I admit that I’m curious enough about the Easy Recipes: Crockpot Mac and Cheese from Crystal & Co. that I may give it a try. I’m not sure that I’ve ever seen a Mac and Cheese recipe with eggs before. I’m guessing it makes a custard-like sauce. Will have to check it out.

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Three-Cheese Mashed Potato Casserole

November 18, 2011 by

Everyone here loves cheese, so this recipe from the April 2003 issue of Southern Living (original here) is going to be a sure-fire hit. The note with the recipe says, “The cheese in this mashed potato casserole is really what sets it apart from other casseroles. A blend of cheddar, muenster and cream cheese creates a dish of rich, gooey goodness.”

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 cup sour cream
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2/3 cup milk
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/2 cup (2 ounces) shredded Muenster cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat oven to 400°.
  2. Cook potatoes in boiling water to cover 15 minutes or until tender. Drain.
  3. Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth.
  4. Stir in milk and remaining ingredients.
  5. Spoon into a lightly greased 2-quart baking dish.
  6. Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.

Variations

  • Frozen mashed potatoes may be substituted for the cooked potatoes. Prepare frozen mashed potatoes according to package directions for 4 servings. Proceed with recipe as directed.
  • If you’re working ahead, casserole can be prepared and refrigerated. After spooning in baking dish, cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.

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Cheesy Chicken Enchilada Soup

November 5, 2011 by

This recipe came with a 5-can package of Member’s Mark chicken breast from Sam’s Club. It’s a simple, fast soup that’s perfect for a chilly evening—and it could easily sit in a crockpot on low a few hours if you prefer.

Ingredients

  • 2 cans drained chicken breast, 13 oz.
  • 1 can enchilada sauce, 15 oz.
  • 1 can evaporated milk, 12 oz.
  • 2 cans black beans, drained and rinsed, 15 oz.
  • 1 can cream of chicken soup, 10.5 oz.
  • 1 can cheddar cheese soup, 10.75 oz.
  • ½ cup chopped green pepper
  • ½ cup chopped red pepper

Directions

  1. Combine all ingredients in a large saucepan and heat on medium until the soup is hot, stirring occasionally.
  2. Serve with tortilla chips, shredded cheddar, and sliced black olives, if desired.

Variations

  • The original recipe called for pinto beans. Mom isn’t a fan, so we chose black beans. Any bean would really work—pinto, black, kidney, whatever you prefer.
  • The original recipe also used Nacho Cheese Soup, instead of Cheddar Cheese Soup. Our nearest Kroger doesn’t carry Nacho Cheese anymore, so we substituted Cheddar Cheese Soup. Those who wanted a spicier soup just added a dash of hot sauce.

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Sausage, Spinach, and Provolone Pizza

November 3, 2011 by

From the October 2009 Real Simple (original online), this tasty pizza is a rustic alternative to the normal delivery pizzas we have. Once I saw the photo of the pizza in the magazine, I knew it was a must-have.

IngredientsPizza photo from magazine

  • cornmeal for the pan
  • 1 pound pizza dough, thawed if frozen
  • 2 tablespoons olive oil
  • 2 links Italian sausage, casings removed (about 3/4 pound)
  • 1 small bunch spinach, thick stems removed (about 3 cups)
  • kosher salt and black pepper
  • 1/3 pound thinly sliced provolone

Directions

  1. Heat oven to 425º F.
  2. Sprinkle a rimmed baking sheet with the cornmeal.
  3. Shape the dough into a 14-inch circle, and place on the prepared baking sheet.
  4. Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
  5. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
  6. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes.
  7. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
  8. Top the partially cooked dough with the sausage mixture and cheese.
  9. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

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Slow Cooker Ham & Scalloped Potato Casserole

November 2, 2011 by

According to the recipe from Campbell’s (original online), “The slow cooker makes it easy to make this mouthwatering casserole, packed with potatoes, ham and a creamy Cheddar cheese sauce.”

Ingredients

  • Vegetable cooking spray
  • 1 pound diced cooked ham (about 2 cups)
  • 4 pounds potatoes, peeled and thinly sliced (about 8 cups)
  • 1 large onion, sliced (about 1 cup)
  • 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cheddar Cheese Soup
  • 1 cup milk
  • 1 teaspoon paprika

Directions

  1. Spray the inside of a 5 to 6-quart slow cooker with the cooking spray.
  2. Layer the ham, potatoes and onion in the cooker.
  3. Stir the soup and milk in a small bowl.
  4. Pour the soup mixture over the potato mixture and sprinkle with the paprika.
  5. Cover and cook on LOW for 7 to 8 hours or until the potatoes are tender.

Variations

  • Time-Saving: Or you may cook the recipe on HIGH for 4 to 5 hours.

Time Required: 7 hours

Servings: 8

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Slow Cooker Chicken, Broccoli & Rice

October 30, 2011 by

I love everything about this recipe. I often buy similar frozen meals, ready for the microwave. This recipe from Campbell’s (original online) makes a satisfying, homemade version that is even better than those microwave meals.

Ingredients

  • Vegetable cooking spray
  • 1 1/2 cups uncooked instant white rice
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 2 cups shredded Cheddar cheese (about 8 ounces)
  • 1 bag (about 16 ounces) frozen broccoli cuts, thawed
  • 3 large carrots, sliced (about 2 1/4 cups)
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1 1/2 cups water

Directions

  1. Spray a 5-quart slow cooker with the cooking spray.
  2. Place the rice in the slow cooker. 
  3. Layer the chicken, 1 cup cheese, broccoli, carrots, soups and the remaining cheese on top of the rice.
  4. Pour the water around the edges of the slow cooker and do not stir.
  5. Cover and cook on LOW for 6 to 8 hours or until the chicken is cooked through.
  6. Stir the rice and vegetables before serving.

Variations

  • Speed up the meal by using canned chicken breast. The casserole only needs to cook long enough to warm all the ingredients and cook the rice.
  • If I use chicken breasts, I cut them into chunks before adding to the crockpot to make serving the meal simpler.

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Easy Mexican Black Bean Casserole

October 21, 2011 by

A recipe from the November 2010 issue of All You (original here). The note with the recipe explains, “This is a tasty vegetarian meal, but you can please meat eaters by cooking a few slices of bacon until crisp and crumbling them into the slow cooker with the beans before warming.”

Ingredients

  • 16 ounces dried black beans, rinsed and drained
  • 1 16-oz. jar salsa, plus extra for serving, optional
  • Salt
  • 6 ounces shredded Cheddar or Monterey Jack
  • Tortilla chips for serving, optional

Directions

  1. Stir together beans, 4 cups water and salsa, if using, in slow cooker.
  2. Cover and cook on high until liquid is absorbed and beans are soft, 4 to 6 hours.
  3. Season with salt.
  4. Sprinkle cheese over beans, cover and continue to cook until cheese is melted, 5 to 10 minutes.
  5. Spoon into bowls, top with additional salsa and serve with tortilla chips, if desired.

Variations from the Original (listed as “Kitchen Tips”)

  • Change the flavor. Tomato salsa works well with black beans, but you can also try a different type. Chipotle salsa lends a smoky taste. Or try a pineapple or mango salsa for a touch of sweetness.
  • Turn up up the head. Add a few dashes of hot sauce if you like a kick, or use a spicy salsa. Sprinkle pepper Jack cheese on top.
  • Use more veggies. Sauté a chopped onion and a diced, seeded jalapeño until tender and stir them into the beans before sprinkling the cheese on top.
  • Make it meaty. This is a warming vegetarian meal, but you can please meat eaters by cooking a few slices of bacon until crisp and crumbling them into the slow cooker with the beans before cooking.
  • Wrap it up. Instead of chips, serve the beans with tortillas, more salsa, rice, lettuce, cheese, and guacamole, and let everyone make their own burritos.

Time Required: 7 hours

Servings: 6

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Lisa’s Cheddar Spirals

September 24, 2011 by

My friend Lisa introduced me to this great mac and cheese It’s simple and delicious—and you can easily vary it by adding some meat or veggies.

Ingredients

  • 1 package (16 oz) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10 ¾ ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter (1 stick), melted
  • 4 cups (16 oz) shredded cheddar cheese

Directions

  1. Cook pasta according to package directions and drain.
  2. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth.
  3. Stir in the cheese and pasta.
  4. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 12-15 servings.

Variations

  • Make a spicier version by using Nacho Cheese soup and shredded pepper jack cheese.
  • Toss in your favorite meat: browned ground beef or sausage, sliced kielbasa or hot dogs, meatballs, or bacon crumbles. Whatever you like.
  • Saute and add some chopped onion and pepper as you brown your meat.
  • Cook and add a bag of California Blend veggies (broccoli, cauliflower, and carrots) for a cheddar primavera.

Time Required: 3 hours

Servings: 12–15

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Bacon Cheddar Muffins

August 30, 2010 by

Cheese. Bacon. What’s not to like with these muffins? Serve them with any meal—breakfast, lunch, or dinner. They’re great at breakfast with your favorite omelet or alongside a warm comfort food soup or casserole.

Ingredients

  • 2 cups Bisquick
  • 2/3 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1 cup finely shredded sharp cheddar cheese
  • 1/2 cup bacon bits,
          or 8 bacon strips, cooked and broken into bits
  • 1 tbsp finely chopped chives

Directions

  1. Preheat overn to 375° F.
  2. Spray muffin tin with nonstick cooking spray, or line with paper muffin cups.
  3. In a large bowl, combine the biscuit mix, milk, oil and egg.
  4. Fold in cheese, bacon, and chives. Be careful not to over-stir.
  5. Fill muffin cups three-fourths full.
  6. Bake at 375° for 20 mins or until golden brown.
  7. Cool for 10 mins.
  8. Remove from pan and continue cooling on wire rack.
  9. Refrigerate leftovers. Warm 10-15 seconds in microwave before eating.

Variations

  • Substitute your favorite cheese for a different taste: Mexican cheese blend, Colby-Jack, mild cheddar, etc..
  • Eliminate the bacon and substitute an Italian cheese blend or equal parts Parmesan and Romano. Add 1/2 tsp Italian seasoning with cheese.

Time Required: 45 mins

Servings: 12 muffins

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