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.

Old-Fashioned Crockpot Onion Soup

3 lbs onions, large, peeled and thinly sliced
4 ounces butter, melted
6-8 slices French bread, cubed
4-5 cups chicken or vegetable broth

Put sliced onions in slow cooker.
Pour in melted butter and mix to coat onions thoroughly.
Stir in cubed bread.
Add chicken broth to cover and stir well.
Cover and cook on Low 10-18 hours or on High.
4-5 hours, stirring occasionally.
Stir well during last hour.

- WV Mermaid

Turnip Custard

2 lb. (about 4) turnips, peeled and diced
1 egg, well beaten
1/4 cup crushed saltine crackers
2/3 cup evaporated milk
1 tsp salt
Dash pepper
1 cup grated Cheddar cheese
1/8 tsp allspice

In uncovered saucepan, cook turnips in boiling water until tender; drain well. Mash if necessary and drain.

Blend in remaining ingredients.

Pour into buttered Crock-Pot. Cover and cook on High setting for 1 to 2 hours (on Low setting for 4 to 5 hours).

4 to 6 servings

Crockpot Macaroni & Cheese

1 small box elbow macaroni
3 - 4 cups cheddar cheese, shredded
1 can evaporated milk
1 1/2 c milk
3 eggs
1/2 stick butter
salt
pepper to taste

Cook Macaroni according to directions on box.
Grease crock pot with butter.
Mix all ingredients in crockpot, cook on high for 30 minutes then turn on low and cook for 2 hours.

Layered Crock-Pot Veggies

6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
1/4 pound fresh mushrooms (optional)
1 cup broccoli florets (optional)
1 cup green beans, cut, frozen or fresh

For Sauce:

2 1/2 cups tomato sauce
1/4 cup Tamari
1 teaspoon thyme
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoons cinnamon
1/8 teaspoons sage
2 tablespoons parsley flakes

Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables.

Cook 6 hours at high or 12 hours at low

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.

Crockpot Ranch Potatoes

2 lb. small red potatoes
1 envelope Ranch Dressing
1 8 oz. cream cheese, at room temp
1 can Cream of Potato soup

Place potaoes in crockpot
In bowl combine cream cheese and dressing mix
Stir in soup; add to potatoes
Cover and cook on low 7-9 hours
Stir to blend