Slow Cooker Turkey Mushroom Casserole

Turkey Mushroom Casserole

2 cans all natural cream of mushroom soup
3 cups rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables
3 cups broth (chicken, turkey or vegetable)
1 tablespoon dried minced onion

Add soup and rice to slow cooker, stir until combined.

Add the rest of the ingredients and stir again until well mixed.

Cover and cook on a low setting for 6 to 8 hours or on high for 3 to 4 hours.

Slow Cooker Mac and Cheese

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Mac and Cheese

8 ozs. elbow macaroni, cooked and drained
4 cups (16 ounces) chedder cheese, shredded
1, 12 oz. can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Using nonstick cooking spray, spray the inside of the slow cooker. Add the cooked macaroni and the remaining ingredients, excluding 1 cup of the cheese, mix well.

Next, sprinkle the remaining cheese, 1 cup, over the top. Cover and cook on low setting for about 5 to 6 hours or until the mixture appears firm. Do not stir until the mac and cheese has finished cooking.

Slow Cooker Apple Brown Betty

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Apple Brown Betty Slow Cooker Style

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. sea salt
3/4 c. sucanat or rapadura
1/2 c. butter, melted

Prepare the apples by peeling, coring and cutting them into pieces. Place them in the bottom of the slow cooker.

Toss together the remaining ingredients in a medium sized bowl. Place the bread mixture on top of apples. Cover and cook on a low setting for 2 to 4 hours.

6 to 8 servings.

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