Slow Cookers For Dummies

The American Casserole: A 20th-Century Invention

Although dishes of scalloped meat, potatoes, and vegetables had been popular since the late 1800s, the casserole as we know it today came into play during World War I, when people were encouraged to use every scrap of food they had on hand. Early dishes prepared en casserole, a term coined around the turn of the century, usually included leftover or browned and cooked meat, poultry, or fish that was then mixed with vegetables, rice, crumbs, or macaroni, and bound together with a cooking liquid or sauce.

Each generation following World War I has come to rely upon the casserole as an expedient and thrifty way to get dinner on the table. During the Depression of the 1930s and the food-rationing of the World War II years of the 1940s, casseroles allowed Americans to take the few ingredients they had on hand and turn them into satisfying meals. As Americans began to prosper and began to entertain more and more at home in the 1950s and ’60s, the casserole provided Mrs. Home Cook with quick and easy ways to prepare sophisticated dinners, such as shrimp creole and stroganoff, for family and friends.

As many women entered the work force in the 1970s and ’80s, the slow cooker helped bolster the popularity of the humble casserole. Home cooks no longer had to scramble at dinner time to get a meal on the table. Instead, they needed only to combine some ground beef, canned veggies, and a can of condensed soup in the slow cooker before they left for work in the morning. During the 8 to 9 hours that Mom and Dad were at work and the kids were in school, the ingredients were cooking so dinner was ready when the family got home. Besides looking for convenience, consumers, faced with the ups and downs of an uncertain economy, were also trying to save money by using less expensive ingredients, like tougher cuts of meat, that would ultimately cook up tender and succulent in the slow cooker.

Even during periods of economic growth and prosperity, as we experienced during the 1990s, slow cooker casseroles continue to be a quick and easy alternative to take-out and fast food. As a sign of the times and our concern for healthy cooking, many of today’s slow cooker casseroles rely less on high fat ingredients and more on whole grains, vegetables, and dried legumes. Today’s slow cooker casseroles, elevated by new popular tastes and combinations of ingredients, appear not only on the household tables of the health conscious and time starved, but make their mark socially as well. When you think of it, where would potluck suppers, the backbone of many community fund-raisers, be without the slow cooker casserole?

New Favorites from Old Classics

Even in today’s foodie culture and environment, where we can watch cooking and food-related shows on cable TV 24 hours a day, the casserole continues to thrive — though relying more on fresh ingredients than processed — providing a sense of comfort and relief when time is short.

Because we had a lot of recipes to choose from in writing this chapter, we decided to provide what we hope to be an interesting balance between updated all-time favorites and some new creations. Some of our classic favorites include Swiss steak and macaroni and cheese. We’ve seen Tex-Mex expand into cowboy and “on the range” cooking over the past few years, so we created a hearty beef and beans casserole that will satisfy even the hungriest of cowpokes. And because we don’t always have time to make family favorites like stuffed cabbage rolls, we streamlined the recipe to get the same flavor, albeit in different packing, so to speak. With a bit of something for everyone, we’re certain you won’t be disappointed, nor hungry!

Stuffed Cabbage Casserole

This recipe of Eastern European origin is a godsend for anyone who enjoys eating stuffed cabbage but who doesn’t have all day to prepare it. Known to Russians as golubka, Czechs and Hungarians as halupki, and Poles and Jews from around the world as holishkes, this recipe is perfect for those who don’t have a grandmother to make the traditional version for them. Though it contains all the same flavors and ingredients, instead of rolling the meat mixture in cabbage leaves, everything gets layered in the slow cooker.

Preparation time: 25 minutes

Cooking time: Low 4 to 5 hours

Yield: 6 servings

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 pound (1/2 medium head) green cabbage, shredded (see Figure 10-1)

1 pound lean ground beef

1 cup uncooked, long-grain converted rice

2 tablespoons minced Italian flat-leaf parsley

1 can (28 ounces) tomato sauce

2 cups water

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup grated Pecorino Romano cheese

1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.

2 Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and cabbage and cook for 7 to 8 minutes, or until soft. Remove to a large mixing bowl. Add the ground beef to the skillet and cook until no longer pink. Add to the cabbage along with the rice and parsley. Stir to combine.

3 Combine the tomato sauce, water, salt, and black pepper in a mixing bowl. Set 2 cups of the tomato sauce mixture aside for the top.

4 Cover the bottom of the slow cooker with half the tomato sauce. Cover with one-third of the cabbage and meat mixture. Cover with the remaining sauce and a third of the grated cheese. Repeat the layering, ending with the reserved 2 cups of tomato sauce and the last third of the grated cheese.

5 Cover and cook on low for 4 hours, or until the rice tests done and the casserole is hot through the center.

Per serving: Calories 419 (From Fat 193); Fat 20g (Saturated 7.5g); Cholesterol 59mg; Sodium 1397mg; Carbohydrate 37g (Dietary Fiber 3g); Protein 22g.

Figure 10-1: Shredding cabbage.

Swiss Steak

It’s anyone’s guess why this English dish of smothered meat and vegetables is called Swiss steak, popular since the early 1900s. The slow cooking of the meat after browning makes the meat extremely tender.

Preparation time: 25 minutes

Cooking time: Low 5 to 7 hours

Yield: 4 servings

1/4 cup all-purpose flour

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds round or flank steak, cut into 4 to 6 pieces to fit in slow cooker

3 tablespoons olive oil

1 can (14 1/2 ounces) basil-, oregano-, and garlic-flavored diced tomatoes

1/2 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon dried thyme

8 small new potatoes, quartered

1 large onion, thinly sliced

1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.

2 Combine the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a shallow dish. Place the meat in the flour mixture and press to coat. Turn and coat the other side.

3 Heat the olive oil in a large nonstick skillet over medium-high heat. Add the steak in batches and brown evenly on both sides, about 5 to 6 minutes per side.

4 While the steak browns, combine the tomatoes, water, Worcestershire sauce, thyme, and remaining 3/4 teaspoon of salt in a mixing bowl.

5 Layer the potatoes, browned steak, and onion in the slow cooker. Pour the tomato mixture over the meat and vegetables. Sprinkle with the remaining 1/4 teaspoon pepper.

6 Cover and cook on low for 5 to 7 hours, or until the meat and vegetables are tender.

Per serving: Calories 528 (From Fat 229); Fat 26g (Saturated 7.5g); Cholesterol 72mg; Sodium 1136mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 42g.

Canned soup and casseroles

A milestone in the evolution of the casserole came in 1916, when Campbell Soup Company — which had invented and introduced canned soup in 1897 (sold for ten cents a can) — published Helps for the Hostess, a collection of recipes using condensed soup. For the first time, housewives could use canned soup, instead of long-simmering sauces, when making casseroles. Canned soup made cooking more convenient and appealing to housewives, who were looking for shortcuts in the kitchen and ways to cut expenses. Casseroles were given another canned-soup boost in 1934, when Campbell Soup Company introduced cream of mushroom soup, resulting in an almost limitless array of dish possibilities. Not surprisingly, more than 80 years later, cooking with canned soup still remains popular — with over 440 million cans of Camp-bell’s Soup used every year in an endless variety of easy-to-prepare recipes, many of which can be prepared in slow cookers.

Baked Beans and Beef

Chock-full of beans and beef in a sweet-and-spicy tomato sauce, this recipe is the perfect trail dish to feed all the hungry cowpokes in your family!

Preparation time: 20 minutes

Cooking time: Low 5 to 6 hours

Yield: 10 servings

1 pound lean ground beef

1 large onion, chopped

2 cans (28 ounces each) baked beans, any variety

1 can (15 ounces) kidney beans, drained and rinsed under cold water

1 can (15 ounces) black beans, drained and rinsed under cold water

1 can (14 1/2 ounces) diced tomatoes

1/2 cup ketchup

1/2 cup brown sugar

2 tablespoons molasses or maple syrup

2 tablespoons dry mustard

Pinch of cayenne pepper

1 Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.

2 Brown the ground beef and onion in a large nonstick skillet over medium-high heat. Drain and discard any accumulated fat. Place the ground beef mixture in the slow cooker.

3 Add the baked beans, kidney beans, black beans, tomatoes, ketchup, brown sugar, molasses, dry mustard, and cayenne. Stir together.

4 Cover and cook on low for 5 to 6 hours.

Per serving: Calories 372 (From Fat 79); Fat 9g (Saturated 3g); Cholesterol 31g; Sodium 1305mg; Carbohydrate 61g (Dietary Fiber 12g); Protein 21g.

Stuffed Peppers

Although this dish isn’t really a casserole in the true sense, stuffed peppers — a classic, slow cooker recipe — are a self-contained meal: mini pepper casseroles stuffed with a savory meat and rice filling. Quick and easy to prepare, this recipe will be a welcome addition to your repertoire of meals. If you’re using a 4-quart slow cooker, be sure that it’s oval so that the peppers fit in one layer.

Preparation time: 20 minutes

Cooking time: Low 4 to 5 hours

Yield: 6 servings

6 large bell peppers, tops cut off, cored, and seeded

1 pound lean ground beef

1 1/2 cups cooked, long-grain converted rice

2 large eggs, lightly beaten

1/2 cup grated Pecorino Romano cheese

2 tablespoons minced parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1 can (28 ounces) tomato sauce

1/2 teaspoon garlic powder

1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.

2 Cut a very small hole in the bottom of each pepper. Doing so allows moisture and steam to enter the peppers, promoting more even cooking. Combine the ground beef, rice, eggs, cheese, parsley, salt, and 1/4 teaspoon of the black pepper in a large mixing bowl. Spoon the meat mixture into the peppers, dividing evenly; do not pack down.

3 Stand the stuffed peppers upright in the slow cooker.

4 Combine the tomato sauce, garlic powder, and the remaining 1/4 teaspoon black pepper in a large mixing bowl or mixing cup. Spoon the sauce over the peppers.

5 Cover and cook on low for 4 to 5 hours, or until the peppers are fork tender.

Per serving: Calories 352 (From Fat 158); Fat 18g (Saturated 5g); Cholesterol 130mg; Sodium 1222mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 23g.

Noodles Stroganoff Casserole

Casseroles like noodles stroganoff were popular dishes for entertaining during the baby boomer days of the 1950s and early ’60s. They were simple to assemble beforehand and then just pop into the oven before company arrived. With a foreign sounding name, they also added a bit of sophistication and flair to entertaining at home. This stroganoff-like casserole from Glenna’s recipe file box has fed many a hungry mouth! It’s simple to make because it uses already prepared Alfredo sauce, available in the refrigerated section of most supermarkets.

If you’re watching your red meat intake, you may substitute ground turkey (or 5 cups diced, cooked chicken) for the ground beef.

Preparation time: 20 minutes

Cooking time: Low 2 1/2 to 3 1/2 hours

Yield: 6 servings

1 1/2 pounds lean ground beef

1 large onion, chopped

1 clove garlic, minced

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1 can (4 ounces) sliced mushrooms, drained and rinsed under cold water

1 can (8 ounces) tomato sauce

1 container (10 ounces) Alfredo sauce

1/2 pound medium egg noodles, cooked al dente and drained

1/2 cup shredded Monterey Jack cheese

1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.

2 Brown the ground beef, onion, and garlic in a large nonstick skillet over medium-high heat. Drain and discard any accumulated fat. Place the meat mixture in the slow cooker.

3 Add the marjoram, thyme, mushrooms, tomato sauce, Alfredo sauce, noodles, and cheese. Stir together.

4 Cover and cook on low for 2 1/2 to 3 1/2 hours.

Per serving: Calories 540 (From Fat 259); Fat 29g (Saturated 13g); Cholesterol 136mg; Sodium 630mg; Carbohydrate 37g (Dietary Fiber 3g); Protein 33g.

Macaroni and Cheese

Everyone likes good ole mac ’n’ cheese. With as many recipes for it as there are fish in the sea, this is one of our quick and easy favorites for the slow cooker — made even simpler with the use of condensed cheddar cheese soup. If you want to make the recipe in a 6-quart slow cooker, double the ingredients.

Preparation time: 25 minutes

Cooking time: High 2 1/2 hours

Yield: 4 servings

2 cans (10 3/4 ounces each) condensed cheddar cheese soup

1 soup can milk (10 fluid ounces)

2 teaspoons prepared mustard

1/4 teaspoon freshly ground black pepper

4 cups cooked elbow macaroni, cooked al dente (3 cups uncooked)

1 clove garlic, minced

1/4 cup bread crumbs

1 Lightly spray a 4-quart slow cooker with vegetable oil cooking spray.

2 Mix together the soup, milk, mustard, and pepper in the slow cooker. Add the macaroni, toss, and stir together.

3 Cover and cook on high for 2 1/2 hours, or until hot in the center.

4 Lightly spray a large nonstick skillet with cooking spray. Add the garlic and bread crumbs. Lightly toast the bread crumbs over medium heat. Sprinkle over the macaroni and cheese before serving.

Vary It: Add 1 package (10 ounces) frozen chopped broccoli, thawed and excess water squeezed out, along with the macaroni.

Per serving: Calories 331 (From Fat 105); Fat 12g (Saturated 4g); Cholesterol 19mg; Sodium 1325mg; Carbohydrate 55g (Dietary Fiber 3g); Protein 12g.

Jambalaya

If you’ve ever been to Louisiana, then you are sure to have eaten jambalaya, a wonderful one-pot dish that combines a variety of the most popular ingredients used in Creole cooking. Some quintessentially Creole ingredients found in jambalaya include green peppers and onions, smoked ham, shrimp, and spicy tomato sauce.

Preparation time: 25 minutes

Cooking time: Low 3 1/2 hours

Yield: 4 servings

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 stalks celery, sliced

1 green bell pepper, cored, seeded, and chopped

2 cups diced Black Forest ham or other smoky-flavored ham

1 can (28 ounces) crushed tomatoes

1 tablespoon minced Italian flat-leaf parsley

1 teaspoon dried thyme

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Hot pepper sauce

1 cup uncooked, long-grain converted rice

1 pound large shrimp, shelled and deveined

1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.

2 Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, celery, and green pepper. Cook for 6 to 8 minutes, or until the onion is soft. Place in the slow cooker.

3 Add the ham, tomatoes, parsley, thyme, salt, black pepper, hot pepper sauce to taste, and rice. Stir to combine.

4 Cover and cook on low for 3 hours. Add the shrimp. Stir together and cook for 20 minutes longer, or until the shrimp are pink. Add salt to taste.

Shortcut: If you’re short on time, eliminate Step 2. Simply mix together all the ingredients, except the shrimp, in the slow cooker. Proceed with Step 4.

Per serving: Calories 552 (From Fat 142); Fat 16g (Saturated 5g); Cholesterol 22mg; Sodium 291mg; Carbohydrate 56g (Dietary Fiber 3g); Protein 44g.

Tortilla Stack

An enchilada is Mexico’s version of a casserole. Meat, poultry, or cheese fillings are rolled up in corn tortillas and then baked, covered with sauce. We simplify things a bit with our tortilla stack, which layers ingredients between soft corn tortillas, covered with shredded cheese. This is a great way to use leftover chicken or ground beef.

Preparation time: 15 minutes

Cooking time: High 2 to 3 hours

Yield: 4 servings

1 can (15 ounces) red kidney beans, drained and rinsed under cold water

1 cup frozen corn kernels, thawed

1 jar (12 ounces) salsa or 1 1/2 cups Chunky Chili Sauce (Chapter 6) or Holy Guacamole Tomato Salsa (Chapter 6)

5 corn tortillas (6 inches each)

1 cup shredded cooked chicken, leftover chili, or cooked ground beef

1 cup (4 ounces) shredded sharp cheddar cheese

4 scallions, white and green parts, thinly sliced

2 tablespoons pickled jalapeño slices or canned, roasted mild chili peppers

1 Lightly spray the bottom of a 4- or 6-quart slow cooker with vegetable oil cooking spray.

2 Lightly mash the beans in a mixing bowl. Add the corn and salsa; stir to combine.

3 Place a tortilla on the bottom of the slow cooker. Top with one fourth of the bean mixture, one fourth of the chicken, one fourth of the cheese, one fourth of the sliced scallions, and one-fourth of the jalapeño slices. Repeat the layering with the remaining ingredients, ending with a tortilla and cheese.

4 Cover the slow cooker and cook on high for 2 to 3 hours, or until heated through.

5 Remove from the slow cooker with a spatula and cut into quarters.

Per serving: Calories 400 (From Fat 111); Fat 12g (Saturated 6g); Cholesterol 59mg; Sodium 997mg; Carbohydrate 47g (Dietary Fiber 11g); Protein 28g.

Classic Vegetable Casserole with French-Fried Onions

Our vegetable casserole creation is based on the granddaddy of all casseroles made with canned green beans and condensed soup — the Classic Green Bean Bake. The original recipe was developed by Campbell Soup Company’s home economists in 1955 and has been popular ever since.

We’ve taken some liberties with the original recipe, replacing the condensed soup with our own homemade mushroom-cheese preparation for the slow cooker. You may substitute 2 packages (10 ounces each) frozen chopped broccoli for the green beans. If you don’t have the time or inclination to make our sauce, we also include a variation that uses the familiar condensed soup.

Preparation time: 15 minutes

Cooking time: Low 4 hours

Yield: 6 servings

1/4 cup (1/2 stick) unsalted butter

1 small onion, chopped

3/4 cup minced, fresh white mushrooms

2 tablespoons all-purpose flour

1 can (12 ounces) evaporated milk

1 2/3 cups grated sharp white cheddar cheese

2 packages (10 ounces each) frozen French-cut green beans, thawed

1 can (2.8 ounces) French-fried onions

1 Lightly spray a 4-quart slow cooker with vegetable oil cooking spray.

2 Melt the butter over medium heat in a medium nonstick skillet. Add the onion and mushrooms and cook for 6 to 8 minutes, or until soft. Sprinkle the flour over the mixture. Cook, stirring for a minute. Stir in the evaporated milk and cook until slightly thickened. Slowly add the cheese and stir to melt.

3 Combine the green beans and mushroom cheese sauce in the slow cooker.

4 Cover and cook on low for 4 hours. Sprinkle with French-fried onions before serving.

Shortcut: Eliminate Step 2 and substitute the homemade mushroom cheese sauce with 1 can (10 3/4 ounces) condensed cream of mushroom soup and 1 1/4 cups grated white sharp cheddar cheese.

Per serving: Calories 344 (From Fat 225); Fat 25g (Saturated 15g); Cholesterol 71mg; Sodium 347mg; Carbohydrate 15g (Dietary Fiber 3g); Protein 14g.

Sweet Potato Marshmallow Casserole

The first known recipe for sweet potato casserole dates to the 1920s and has been a popular addition to many a Thanksgiving spread ever since! The version that follows is very similar to it. Marshmallows have been the topping of choice since 1928; the addition of other ingredients such as canned, crushed pineapple or mashed bananas is up to the cook.

Because we never seem to have enough room in the oven on Thanksgiving Day, we decided to enlist the use of the slow cooker in preparing this popular side dish. You’ll especially experience the joy of owning a slow cooker on Thanksgiving morning, when your oven is bursting with turkey, stuffing, and pies, and can’t hold one more dish.

Preparation time: 15 minutes (if using canned sweet potatoes)

Cooking time: High 1 to 2 hours

Yield: 6 servings

4 cups mashed sweet potatoes, (2 cans, 18 ounces each, drained and mashed, or 2 pounds, 4 medium sweet potatoes, baked or steamed, and then mashed)

3 tablespoons unsalted butter, melted

1 cup canned, crushed pineapple

2 large eggs, beaten

2 tablespoons sugar

1/4 teaspoon ground cinnamon

1 teaspoon salt

1 cup mini-marshmallows

1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.

2 Mix the sweet potatoes, melted butter, pineapple, eggs, sugar, cinnamon, and salt in a large mixing bowl. Spoon half the mixture into the slow cooker. Cover with 1/2 cup marshmallows. Cover with the remaining sweet potato mixture.

3 Cover and cook on high for 1 to 2 hours, or until hot in the center. Sprinkle the remaining 1/2 cup marshmallows on top, cover, and cook 5 minutes longer or until melted.

Per serving: Calories 321 (From Fat 72); Fat 8g (Saturated 4.5g); Cholesterol 87mg; Sodium 603mg; Carbohydrate 58g (Dietary Fiber 3g); Protein 6g.

Chapter 10

Casseroles

In This Chapter

Recipes in This Chapter

The American Casserole: A 20th-Century Invention

New Favorites from Old Classics

Stuffed Cabbage Casserole

Swiss Steak

Canned soup and casseroles

Baked Beans and Beef

Stuffed Peppers

Noodles Stroganoff Casserole

Macaroni and Cheese

Jambalaya

Tortilla Stack

Classic Vegetable Casserole with French-Fried Onions

Sweet Potato Marshmallow Casserole