Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole takes a classic holiday recipe and makes it even easier by utilizing your slow cooker to free up oven space.

Salt not pictured.

Slow Cooker Green Bean Casserole

4 (14.5 oz.) cans French style green beans, drained

2 (4 oz.) cans mushrooms, drained (optional)

2 (10 3/4 oz.) cans condensed cream of mushroom soup

1/4 tsp. black pepper

1 (6 oz.) can French fried onions, divided

Salt to taste

Combine green beans, mushrooms, soup, pepper, and 1 1/3 cups French fried onions in a 5- or 6-qt. slow cooker sprayed with cooking spray or lined with a liner if it's not nonstick.  Salt to taste.  Lay a sheet of paper towels across the top of the insert before putting on the lid to catch condensation.  (See photo below.)  Cook on low for 3 hours.  15 minutes before serving, heat remaining French fried onions in a nonstick skillet over medium-low heat stirring often for 10-12 minutes until toasted and fragrant.  Sprinkle over casserole.

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Chicken Bake

This recipe for Chicken Bake has been around for a long time.  It is delicious, hot, and filling and is a perfect weeknight meal since it can be on your table in an hour.

Chicken Bake

1 pkg. (6 oz.) Stuffing Mix for Chicken
¼ cup butter, cut into pieces
1 ½ cups hot water
4 boneless skinless chicken breasts (about 1.5 pounds)
1 (10.5 oz.) can cream of mushroom soup, undiluted
1/3 cup milk or sour cream
 
Mix stuffing mix, butter pieces, and hot water in a large bowl just until moistened; let stand 5 minutes. Spray a 3-qt. shallow baking dish with non-stick cooking spray and place chicken in the middle of the baking dish. (I use an 8x12 baker.) Spoon stuffing around the edges. Mix soup and milk; pour over chicken. Bake at 375 for 35-40 minutes or until internal temperature reaches 165 degrees.

*For a variation, place some Swiss cheese over each breast before covering with the soup mixture.

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**Recipe adapted from backofthebox.com:  http://www.backofthebox.com/recipes/one-dish-meals/stove-top-one-dish-chicken-bake-g.html

Rootitoot Beef Stew

With a pressure cooker, you can whip up a hearty beef stew in half the time it takes on top of the stove.  This recipe is to-die-for and is comfort food at its finest...YUM!

Rootitoot Beef Stew

Yield:  4 generous servings

Approximate Total Time:  1 hour, 35 minutes using thawed stew meat

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. The recipe can be found on Ruth’s website Rootitoot:  https://rootitoot.com/recipes-and-cooking/meats/beef-stew-(with-fresh-or-frozen-beef)/

Rootitoot Beef Stew 101:

*I halve the amount of brown sugar, vinegar, and pepper.

*To ensure tender beef, I increase the cook time to 30 minutes.

*I salt to taste before serving.

*I use a 6-qt pressure cooker and often increase the ingredients by 1.5 so that we have leftovers.  Approximate total time will increase to 1 hour, 50 minutes.

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