Wednesday, January 10, 2007
Tuesday, October 03, 2006
Pizza in a Pot
1 ½ lb of ground beef or Italian Sausage
1 medium onion, chopped
1 medium green pepper, chopped
½ box of rigatoni, cooked
7 oz. jar of sliced mushrooms, drained
3oz. of sliced pepperoni
16 oz. jar of pizza sauce
10 oz. mozzarella cheese, shredded
10 oz. cheddar cheese, shredded
Brown meat and onions in saucepan, drain grease.
Layer half of each of the following, in the order given, in the slow cooker: ground beef and onions, green pepper, noodles, mushrooms, pepperoni, pizza sauce, cheddar cheese, mozzarella cheese.
Repeat layers-keep noodles fully covered or they will become dry and crunchy.
Cover and cook on low for 3-4 hours.
Variation: You can also add a 10 ¾ oz can of cream of mushroom soup to the mix putting half on top of the first layer of noodles and the other half on the second layer of noodles.
1 medium onion, chopped
1 medium green pepper, chopped
½ box of rigatoni, cooked
7 oz. jar of sliced mushrooms, drained
3oz. of sliced pepperoni
16 oz. jar of pizza sauce
10 oz. mozzarella cheese, shredded
10 oz. cheddar cheese, shredded
Brown meat and onions in saucepan, drain grease.
Layer half of each of the following, in the order given, in the slow cooker: ground beef and onions, green pepper, noodles, mushrooms, pepperoni, pizza sauce, cheddar cheese, mozzarella cheese.
Repeat layers-keep noodles fully covered or they will become dry and crunchy.
Cover and cook on low for 3-4 hours.
Variation: You can also add a 10 ¾ oz can of cream of mushroom soup to the mix putting half on top of the first layer of noodles and the other half on the second layer of noodles.
Thursday, September 28, 2006
Chicken Enchilada Casserole (Crock Pot) YUM!
CHICKEN ENCHILADA CASSEROLE
(Crock Pot Recipe)
3-4 Lbs chicken
1 medium onion, finely chopped
1 Tablespoon oil
10 ¾ oz can cream of mushroom soup
10 ¾ oz can cream of chicken soup
1 Cup sour cream
10 oz can green enchilada sauce
4.5 oz can peeled and diced green chilies
20 corn tortillas
3 Cups shredded cheddar cheese
Boil chicken, shred meat
Saute onion in oil in a saucepan until clear, stir in soups, sour cream, green enchilada sauce and chilies. Heat until warm.
Tear tortillas into bite sized strips
Layer half of the sauce, chicken, tortillas and cheese in a slow cooker, alternating layers. Repeat, ending with cheese and sauce.
Cover and cook on Low 5-6 hours or on High for 2-3 hours
Note: Can substitute red enchilada sauce for green. I also used a can of Rotel diced tomatoes and chilies for the can of green chilies.
Note more: Here's a picture of a tupperware ration of leftovers that I gave to my son. He's still eating it.
(Crock Pot Recipe)
3-4 Lbs chicken
1 medium onion, finely chopped
1 Tablespoon oil
10 ¾ oz can cream of mushroom soup
10 ¾ oz can cream of chicken soup
1 Cup sour cream
10 oz can green enchilada sauce
4.5 oz can peeled and diced green chilies
20 corn tortillas
3 Cups shredded cheddar cheese
Boil chicken, shred meat
Saute onion in oil in a saucepan until clear, stir in soups, sour cream, green enchilada sauce and chilies. Heat until warm.
Tear tortillas into bite sized strips
Layer half of the sauce, chicken, tortillas and cheese in a slow cooker, alternating layers. Repeat, ending with cheese and sauce.
Cover and cook on Low 5-6 hours or on High for 2-3 hours
Note: Can substitute red enchilada sauce for green. I also used a can of Rotel diced tomatoes and chilies for the can of green chilies.
Note more: Here's a picture of a tupperware ration of leftovers that I gave to my son. He's still eating it.