Slow-Cooked Sweet Potato Casserole

2 cans (18oz) sweet potatoes, drained and mashed
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 tablespoons light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter or margarine, melted

Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.

Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.

Cabbage Roll Casserole

1 1/2 pounds sausage -- sweet italian
2 large potatoes
2 onions -- chopped
4 carrots -- sliced
10 ounces chicken stock
19 ounces tomatoes -- can, undrained, -- chop
2 tablespoons fresh dill -- chopped, or 1 tablespoon dried dill
1/2 teaspoon caraway seed
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 cups cabbage -- coarsely sliced
1/2 can fresh parsley -- coarsely chopped
4 cloves garlic -- chopped

Discard casings from sausage; cut sausage into bite-size pieces. In large skillet, brown sausage over medium-high heat; drain off fat and transfer sausage to Crockpot.
Meanwhile, peel potatoes, grate 1 and dice 1. Add potatoes to Crockpot along with onions, garlic, carrots, chicken stock, tomatoes, dill, caraway seeds, celery seeds, salt, pepper and nutmeg. Cover and cook on low heat for 7 1/2 hours.
Add cabbage, parsley and butter, pushing cabbage down into liquid; cook for 30 to 60 minutes or until vegetables are tender.

Broccoli Casserole

2 lbs frozen broccoli
2 cups instant rice (uncooked)
1 cup onions (chopped)
2 cups Velveeta cheese (cubed)
1 cup water
2 (10 1/2 ounce) cans cream of mushroom soup
11 tablespoons butter

Thaw broccoli and add remaining ingredients in crock pot.
Cook on high for 1 hour then turn to low and cook until ready to serve. Stir occasionally.

Crock Pot Asparagus Casserole

2 (10 ounce) cans asparagus
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines
1 teaspoon butter

Place drained asparagus in lightly buttered crock pot.
Combine soup and cheese.
Top asparagus with soup mixture, then the cracker crumbs.
Dot with butter.
Cover and cook on low for 4 to 6 hours.

Swiss Crab Casserole

3 tbsp butter
1/2 c. chopped celery
1/2 c. chopped onion
3 tbsp flour
3 chicken bouillon cubes
2 1/2 c. boiling water
1 c. minute rice
2 (7-oz) cans crabmeat, drained
2 c. grated swiss cheese
1 (4-oz) can sliced mushrooms
1/4 c. pimiento olives
1 c. buttered bread crumbs
1/2 c. grated swiss cheese

In a skillet, melt butter and lightly sauté celery and onion. Remove from heat and blend in flour.

Dissolve bouillon in water. Add bouillon to skillet and bring to a boil, stirring constantly. Cook sauce over medium heat for about 2 mins or until slightly thickened.

Lightly toss remaining ingredients, except buttered bread crumbs and 1/2 c. grated Swiss in a crock-pot. Add sauce; stir lightly to blend.

Cover and cook on HIGH for 3-5 hrs.

Pour contents of crock pot into shallow heat proof serving dish. Cover with bread crumbs and sprinkle with remaining swiss. Set under broiler until cheese is melted and bread crumbs are crunchy and brown.

Serves 4-6

Easy Potato Casserole

1 pkg frozen hash browns
1 small carton Ranch Dip
1 can Cream of Potato Soup
salt, pepper
dried onions to taste
4-5 oz of grated cheddar cheese

Mix first 4 ingredients. Put into crockpot. Place grated cheese on top.

Cook on high for about 4 hours.

May add ham or other meat, for a complete meal in one.