I’m always looking for quick, easy recipes that can be prepared ahead of time. I also don’t like to heat up my oven during our hot Georgia summers. I adapted this recipe from one I found in an old slow-cooker book of my grandma’s. I serve it with macaroni and cheese and pinto beans.
—KELLY RITTER DOUGLASVILLE, GA
PREP: 10 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 teaspoon ground mustard
1 can (14 3/4 ounces) salmon, drained, bones and skin removed
1. Cut three 20x3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray.
2. In a large bowl, combine the first five ingredients. Add salmon and mix well. Gently shape mixture into a round loaf. Place in the center of the strips.
3. Cover and cook on low for 4-6 hours or until a thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter.