CASSEROLE SLOW COOKER RECIPES RECIPES

Name: Slow-cooker sausage casserole
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Ingredients: 2 red onions , finely chopped; 1 celery stick , finely chopped; 1-2 tbsp rapeseed oil; 4 carrots , cut into fat pieces; 12 chipolatas , each halved; 1 sweet potato , peeled and cut into chunks; 400g tin tomatoes; 1 tbsp tomato purée or tomato and veg purée; 1 thyme sprig; 1 rosemary sprig; 1 beef stock cube or stock pot

SLOW COOKER SAUSAGE CASSEROLE RECIPE - BBC GOOD FOOD

Slow cooker sausage casserole recipe - BBC Good Food image

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 11

Ingredients

2 red onions , finely chopped
1 celery stick , finely chopped
1-2 tbsp rapeseed oil
4 carrots , cut into fat pieces
12 chipolatas , each halved
1 sweet potato , peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot

Steps:

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Nutrition Facts : Calories 449 calories, FatContent 28 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 8 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.9 milligram of sodium

SLOW-COOKER CHICKEN ENCHILADA CASSEROLE - PILLSBURY.COM

Slow-Cooker Chicken Enchilada Casserole - Pillsbury.com image

Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.

Provided by Pillsbury Kitchens

Total Time 6 hours 20 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

Ingredients

2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ green enchilada sauce or other green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
Cover; cook on Low heat setting 6 to 7 hours.
Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Nutrition Facts : Calories 630 , CarbohydrateContent 48 g, CholesterolContent 115 mg, FatContent 3 , FiberContent 9 g, ProteinContent 39 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 6 g, TransFatContent 1/2 g

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