Corn, Ham and Potato Scallop

November 30, 2011 by

This simple crockpot casserole from Betty Crocker recipe (original here) is a warm and cheesy treat. The Expert Tips with the recipe suggest that you can “Substitute cooked roast beef for the ham.”

Ingredients

  • 6 cups 1-inch cubes peeled baking potatoes
  • 1½ cups cubed fully cooked ham
  • 1 can (15¼ oz) whole kernel corn, drained
  • ¼ cup chopped green bell pepper
  • 2 teaspoons instant minced onion
  • 1can (10¾ oz) condensed Cheddar cheese soup
  • ½ cup milk
  • 2 tablespoons all-purpose flour

Directions

  1. Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
  2. Mix soup, milk and flour in small bowl; beat with wire whisk until smooth.
  3. Pour soup mixture over potato mixture; stir gently to mix.
  4. Cover and cook on Low heat setting 7 to 9 hours.

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Hamburger Hash

November 29, 2011 by

This Betty Crocker recipe (original here) is described as an “Easy hamburger dish that’s made in slow cooker–perfect for a dinner.” Certainly worth a try. The Expert Tip with the recipes says, “This recipe is a tried-and-true kid pleaser. Take it to Cub Scouts, Girl Scouts or school events, and there’s little chance you’ll have leftovers.”

Ingredients

  • 3 pounds lean ground beef
  • 1 can (15 oz) tomato puree
  • 1 can (10¾ oz) condensed cream of mushroom soup
  • 1 can (10½ oz) condensed French onion soup with beef stock
  • ¾ cup water
  • 1 bag (28 oz) frozen O’Brien potatoes with onions and peppers, thawed
  • 4 medium carrots, diced (2 cups)
  • 1 teaspoon salt

Directions

  1. Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
  2. Mix tomato puree and mushroom soup in medium bowl.
  3. Stir in onion soup and water.
  4. Spray 5- to 6-quart slow cooker with cooking spray.
  5. Reserve 1 cup of the potatoes.
  6. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker.
  7. Sprinkle with reserved 1 cup potatoes.
  8. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
  9. Hash will hold on low heat setting up to 2 hours.

Variations

  • NOTE: For tender potatoes, make sure to thaw them before adding to the slow cooker.

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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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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 Bacon Potato Chowder

November 1, 2011 by

This recipe from Campbell’s (original online) is fast and simple. The site explains, “This hearty and flavorful soup is so easy to make…simply mix the ingredients in a slow cooker and let it do the work for you. And to make it even better, stir in Cheddar just before serving and top with a sprinkle of chives.”

Ingredients

  • 4 slices bacon, cooked and crumbled
  • 1 large onion, chopped (about 1 cup)
  • 4 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Potato Soup
  • 4 soup cans milk 1/4 teaspoon ground black pepper
  • 2 large potatoes (about 1 pound), peeled and cut into
  • 1/2-inch pieces (about 3 cups)
  • 1/2 cup chopped fresh chives
  • 2 cups shredded Cheddar cheese (about 8 ounces)

Directions

  1. Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker.
  2. Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.
  3. Add the cheese and stir until the cheese is melted.
  4. Sprinkle with the remaining chives.

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Autumn Beef Pot Roast Au Jus

October 29, 2011 by

This recipe from Campbell’s (original online) makes a simple crockpot meal that will satisfy the everyone.

Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
  • 2 teaspoons dried thyme leaves, crushed
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks (about 4 cups)
  • 2 medium Granny Smith apples, cut into wedges
  • 1 medium onion, coarsely chopped (about 1/2 cup)
  • 1 boneless beef chuck pot roast (about 2 pounds)

Directions

  1. Stir the broth, thyme, sweet potatoes, apples and onion in a 3 1/2-quart slow cooker.
  2. Add the beef and turn to coat.
  3. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.

Variations

  • Flavor Variation: Use a combination of red potatoes and peeled sweet potatoes, cut into 1-inch pieces.
  • Time-Saving: You may also cook this recipe on HIGH for 5 to 6 hours.

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Creamy Loaded Mashed Potatoes

October 27, 2011 by

With this recipe from Hellman’s (original online), “Steak house standard loaded baked potatoes transform easily into a decadent family-size dish!”

Ingredients

  • 3 lbs. all-purpose potatoes, peeled and cubed
  • 1-1/2 cups shredded cheddar cheese (about 6 oz.), divided
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 cup sour cream
  • 3 green onions, finely chopped
  • 6 slices bacon or turkey bacon, crisp-cooked and crumbled (optional)

Directions

  1. Preheat oven to 375°.
  2. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
  3. Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat.
  4. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
  5. Stir in 1 cup cheese, Hellmann’s® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon.
  6. Turn into prepared baking dish and bake 30 minutes or until bubbling.
  7. Top with remaining 1/2 cup cheese and bacon.
  8. Bake an additional 5 minutes or until cheese is melted.
  9. Garnish, if desired, with additional chopped green onions.

Time Required: 1 hour

Servings: 8

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Corned Beef & Vegetable Skillet Dinner

September 29, 2010 by

We refer to this meal as “corned beef hash casserole,” since the meal is much like a hearty hash. The official name came from the carton of Hormel corned beef we picked up at Sam’s. It’s a filling meal and rarely leaves us with any leftovers.

Ingredients

  • Corned Beef & Vegetable Skillet Dinner ½ cup chopped onion
  • 2 Tbsp margarine or butter
  • 1 bag frozen cubed Potatoes O’Brien
  • 2 (12 oz) cans corned beef, cubed
  • 1 (10 oz) package frozen mixed vegetables, thawed & drained
  • ½ tsp black pepper

Directions

  1. If necessary, microwave frozen mixed vegetables about 3 minutes to thaw.
  2. Spray large skillet with non-stick cooking spray.
  3. Saute the onion in margarine or butter until tender.
  4. Stir in Potatoes O’Brien.
  5. Cook, stirring occasionally until potatoes are golden brown.
  6. Add corned beef, vegetables and pepper.
  7. Cook until thoroughly heated.

Variations

  • Substitute any frozen vegetables you like if mixed vegetables aren’t to your taste. . A bag of peas and carrots would work just as well.
  • If you don’t have a bag of Potatoes O’Brien on hand, use regular cubed hash browns. Just double the onion and add a ½ cup to a cup of chopped green or red pepper. Saute the onion and peppers before adding the hash browns to the pan.
  • Sprinkle individual servings with shredded cheese, if desired. We especially like the dish with Swiss cheese sprinkled on top.

Time Required: 20 minutes

Servings: 6

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