sides

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Corn and Broccoli In Cheese Sauce

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PREP: 10 MIN. Image COOK: 3 HOURS

Joyce Johnson

Uniontown, Ohio

This dish is a standby. My daughter likes to add leftover ham to it for a simple one-dish supper.

1 package (16 ounces) frozen corn, thawed

1 package (16 ounces) frozen broccoli florets, thawed

4 ounces reduced-fat process cheese (Velveeta), cubed

1/2 cup shredded cheddar cheese

1 can (10-1/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1/4 cup fat-free milk

  1. In a 4-qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture. Cover and cook on low for 3-4 hours or until heated through. Stir before serving.

Yield: 8 servings.

Old-Fashioned Dressing

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PREP: 35 MIN. Image COOK: 3 HOURS

Sherry Vink

Lacombe, Alberta, Canada

Remember Grandma’s delicious turkey dressing? Taste it again combined with flavorful herbs and crisp veggies in this family favorite.

2 celery ribs, chopped

1 medium onion, chopped

1 cup sliced fresh mushrooms

1/2 cup butter, cubed

1/2 cup minced fresh parsley

2 teaspoons rubbed sage

2 teaspoons dried marjoram

1 teaspoon dried thyme

1 teaspoon poultry seasoning

1/2 teaspoon pepper

1/4 teaspoon salt

6 cups cubed day-old white bread

6 cups cubed day-old whole wheat bread

1 can (14-1/2 ounces) chicken broth

  1. In a large skillet, saute the celery, onion and mushrooms in butter until tender. Stir in the seasonings. Place bread cubes in a large bowl. Add vegetable mixture and toss to coat. Stir in broth.
  2. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.

Yield: 8 servings.

Slow-Cooked Bean Medley

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PREP: 25 MIN. Image COOK: 5 HOURS

Peggy Gwillim

Strasbourg, Saskatchewan

I often change the variety of beans in this classic recipe, using whatever I have on hand to total five 15- to 16-ounce cans. The sauce makes any combination delicious! It’s a side dish that’s popular with everyone.

1-1/2 cups ketchup

2 celery ribs, chopped

1 medium onion, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

1/2 cup packed brown sugar

1/2 cup water

1/2 cup Italian salad dressing

2 bay leaves

1 tablespoon cider vinegar

1 teaspoon ground mustard

1/8 teaspoon pepper

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

1 can (15-1/2 ounces) great northern beans, rinsed and drained

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15-1/4 ounces) lima beans, rinsed and drained

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

  1. In a 5-qt. slow cooker, combine the ketchup, vegetables, brown sugar, water, Italian dressing, bay leaves, vinegar, mustard and pepper. Stir in the remaining ingredients. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard the bay leaves.

Yield: 12 servings.

German Potato Salad With Sausage

PREP: 30 MIN. Image COOK: 6 HOURS

Teresa McGill

Trotwood, Ohio

Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. The sausage and sauerkraut give it a special zip.

8 bacon strips, diced

1 large onion, chopped

1 pound smoked kielbasa or Polish sausage, halved and cut into 1/2-inch slices

2 pounds medium red potatoes, cut into chunks

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted

1 cup sauerkraut, rinsed and well drained

1/2 cup water

1/4 cup cider vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain. Transfer sausage mixture to a 3-qt. slow cooker.
  2. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with the bacon. Cover and cook on low for 6-7 hours or until the potatoes are tender.

Yield: 8 servings.

Creamy Macaroni and Cheese

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PREP: 25 MIN. Image COOK: 2 HOURS

Jennifer Babcock

Chicopee, Massachusetts

This is a great way to make America’s most popular comfort food. The dish turns out cheesy, rich and creamy.

3 cups uncooked elbow macaroni

1 pound process cheese (Velveeta), cubed

2 cups (8 ounces) shredded Mexican cheese blend

2 cups (8 ounces) shredded white cheddar cheese

1-3/4 cups milk

1 can (12 ounces) evaporated milk

3/4 cup egg substitute

3/4 cup butter, melted

  1. Cook the macaroni according to package directions; drain. Place in a greased 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 2-3 hours or until a thermometer reads 160°, stirring once.

Yield: 16 servings (3/4 cup each).

The classic look. Elbow macaroni creates the classic look for mac and cheese. By switching out the macaroni with another small pasta, you can go for a different look. Try small shell pasta, rotini or even bow ties for a change of pace.

Nacho Hash Brown Casserole

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PREP: 15 MIN. Image COOK: 3-1/4 HOURS

Pat Habiger

Spearville, Kansas

This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry.

1 package (32 ounces) frozen cubed hash brown potatoes, thawed

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted

1 large onion, finely chopped

1/3 cup butter, melted

1 cup (8 ounces) reduced-fat sour cream

  1. In a 3-qt. slow cooker coated with cooking spray, combine the potatoes, soups, onion and butter. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through.

Yield: 8 servings.

Italian Spaghetti Squash

PREP: 15 MIN. Image COOK: 6-1/4 HOURS

Melissa Brooks

Sparta, Wisconsin

This is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half.

1 medium spaghetti squash

1 cup sliced fresh mushrooms

1 can (14-1/2 ounces) diced tomatoes, undrained

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon pepper

3/4 cup shredded part-skim mozzarella cheese

  1. Cut squash in half lengthwise; discard seeds. Place squash, cut side up, in a 6- or 7-qt. slow cooker. Layer with mushrooms, tomatoes, oregano, salt and pepper. Cover and cook on low for 6-8 hours or until squash is tender.
  2. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. When the squash is cool enough to handle, use a fork to separate the spaghetti squash strands.

Yield: 4 servings.

About spaghetti squash. Spaghetti squash can range in size from 4 to 8 pounds. For the Italian Spaghetti Squash recipe, look for one that is 4 to 5 pounds. When choosing a squash, look for one that feels heavy for its size and has hard rind that is free of blemishes. Unwashed spaghetti squash can be stored at room temperature for up to 3 weeks.

Slow-Cooked Creamy Rice

PREP: 25 MIN. Image COOK: 2-1/2 HOURS

Laura Crane

Leetonia, Ohio

Serve this wonderful side with any stew. I use fresh herbs on hand along to add even more flavor.

3 cups cooked rice

2 eggs, lightly beaten

1 can (12 ounces) evaporated milk

1 cup (4 ounces) shredded Swiss cheese

1 cup (4 ounces) shredded cheddar cheese

1 medium onion, chopped

1/2 cup minced fresh parsley

6 tablespoons water

2 tablespoons canola oil

1 garlic clove, minced

1-1/2 teaspoons salt

1/4 teaspoon pepper

  1. Combine all ingredients in a 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until a thermometer reads 160°.

Yield: 8 servings.

Vegetable Medley

PREP: 5 MIN. Image COOK: 5 HOURS

Terry Maly

Olathe, Kansas

This is a sensational side dish to make when garden vegetables are plentiful.

4 cups diced peeled potatoes

1-1/2 cups frozen whole kernel corn or 1 can (15-1/4 ounces) whole kernel corn, drained

4 medium tomatoes, seeded and diced

1 cup sliced carrots

1/2 cup chopped onion

3/4 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon dill weed

1/8 teaspoon pepper

  1. In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

Yield: 8 servings.

Coconut-Pecan Sweet Potatoes

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PREP: 20 MIN. Image COOK: 5 HOURS

Rebecca Clark

Warrior, Alabama

It’s great to be able to make a tempting sweet potato dish well ahead of dinnertime. This tasty recipe includes sweet coconut and crunchy pecans. It’s yummy!

2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes

1/4 cup packed brown sugar

2 tablespoons flaked coconut

2 tablespoons chopped pecans, toasted

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 tablespoon butter, melted

1/2 cup miniature marshmallows

  1. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the brown sugar, coconut, pecans, vanilla, salt and cinnamon; sprinkle over sweet potatoes. Drizzle with butter.
  2. Cover and cook on low for 5-6 hours or until potatoes are tender, sprinkling with marshmallows during last 5 minutes of cooking time.

Yield: 6 servings.

Ratatouille

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PREP: 20 MIN. + STANDING Image COOK: 3 HOURS

Jolene Walters

North Miami, Florida

Not only does this French-style recipe make a phenomenal side dish, but you can also serve it with sliced French bread for a warm but easy appetizer. Try it in the summer with your garden-fresh vegetables.

1 large eggplant, peeled and cut into 1-inch cubes

2 teaspoons salt, divided

3 medium tomatoes, chopped

3 medium zucchini, halved lengthwise and sliced

2 medium onions, chopped

1 large green pepper, chopped

1 large sweet yellow pepper, chopped

1 can (6 ounces) pitted ripe olives, drained and chopped

1 can (6 ounces) tomato paste

1/2 cup minced fresh basil

2 garlic cloves, minced

1/2 teaspoon pepper

2 tablespoons olive oil

  1. Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
  2. Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high for 3-4 hours or until vegetables are tender.

Yield: 10 servings.

Banana Applesauce

PREP: 20 MIN. Image COOK: 3 HOURS

Judy Batson

Tampa, Florida

The recipe has evolved over the many years we have made it. This version has been a favorite at our Christmas dinners.

8 medium apples, peeled and cubed

1 medium ripe banana, thinly sliced

1 cup raisins

3/4 cup orange juice

1/2 cup packed brown sugar

1/4 cup honey

1/4 cup butter, melted

2 teaspoons pumpkin pie spice

1 small lemon

1 envelope instant apples and cinnamon oatmeal

1/2 cup boiling water

  1. Place the apples, banana and raisins in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the orange juice, brown sugar, honey, butter and pie spice; pour over apple mixture. Cut ends off lemon. Cut into six wedges and remove seeds. Transfer to slow cooker. Cover and cook on high for 3-4 hours or until apples are soft.
  2. Discard lemon. Mash apple mixture. In a small bowl, combine oatmeal and water. Let stand for 1 minute. Stir into the applesauce.

Yield: 5-1/2 cups.

Change of fruit. If you’re a fan of pears, mix up a batch of Banana Pear Sauce. Use 8 peeled, cored and cubed pears for the apples. Try the sauce with Anjou, Bartlett, Bosc or Seckel pears.

Squash Stuffing Casserole

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PREP: 15 MIN. Image COOK: 4 HOURS

Pamela Thorson

Hot Springs, Arkansas

My friends just rave about this creamy dish. It’s a snap to jazz up summer squash, zucchini and carrots with canned soup and stuffing mix.

1/4 cup all-purpose flour

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup (8 ounces) sour cream

2 medium yellow summer squash, cut into 1/2-inch slices

1 small onion, chopped

1 cup shredded carrots

1 package (8 ounces) stuffing mix

1/2 cup butter, melted

  1. In a large bowl, combine the flour, soup and sour cream until blended. Add the vegetables and gently stir to coat. Combine the stuffing mix and butter; sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 4-5 hours or until vegetables are tender.

Yield: 8 servings.

“Everything” Stuffing

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PREP: 30 MIN. Image COOK: 3 HOURS

Bette Votral

Bethlehem, Pennsylvania

My husband and father go crazy for this stuffing! It also freezes well so we can enjoy it even after Thanksgiving.

1/2 pound bulk Italian sausage

4 cups seasoned stuffing cubes

1-1/2 cups crushed corn bread stuffing

1/2 cup chopped toasted chestnuts or pecans

1/2 cup minced fresh parsley

1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

1/8 teaspoon salt

1/8 teaspoon pepper

1-3/4 cups sliced baby portobello mushrooms

1 package (5 ounces) sliced fresh shiitake mushrooms

1 large onion, chopped

1 medium apple, peeled and chopped

1 celery rib, chopped

3 tablespoons butter

1 can (14-1/2 ounces) chicken broth

  1. In a large skillet, cook the sausage over medium heat until no longer pink; drain. Place in a bowl. Stir in stuffing cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
  2. In the same skillet, saute the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness.
  3. Transfer to a 5-qt. slow cooker. Cover and cook on low for 3 hours, stirring once.

Yield: 9 servings.

Hearty Wild Rice

PREP: 15 MIN. Image COOK: 5 HOURS

Mrs. Garnet Pettigrew

Columbia City, Indiana

I switched this recipe from the oven to the slow cooker so I wouldn’t need to keep an eye on it.

1 pound ground beef

1/2 pound bulk pork sausage

6 celery ribs, diced

2 cans (10-1/2 ounces each) condensed beef broth, undiluted

1-1/4 cups water

1 medium onion, chopped

1 cup uncooked wild rice

1 can (4 ounces) mushroom stems and pieces, drained

1/4 cup soy sauce

  1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.
  2. Stir in the celery, broth, water, onion, rice, mushrooms and soy sauce. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 4 hours or until the rice is tender.

Yield: 10-12 servings.

Editor’s Note: Hearty Wild Rice is filling enough to be served as a main course with fresh whole wheat bread and a salad. Or use it as a side dish for any meaty entree.

Cranberry Relish

PREP: 5 MIN. + CHILLING COOK: 6 HOURS

June Formanek

Belle Plaine, Iowa

This no-fuss, ruby-red condiment simmers away while I do other holiday preparations. It’s especially well when served alongside turkey.

2 cups sugar

1 cup orange juice

1 teaspoon grated orange peel

4 cups fresh or frozen cranberries

  1. In a 1-1/2-qt. slow cooker, combine sugar, orange juice and peel; stir until sugar is dissolved. Add the cranberries. Cover and cook on low for 6 hours. Mash the mixture. Chill several hours or overnight.

Yield: 10-12 servings (3 cups).

Winter Fruit Compote

PREP: 10 MIN. COOK: 1-1/4 HOURS + COOLING

Esther Chesney

Carthage, Missouri

You can make this colorful and easy fruit relish up to a week in advance and refrigerate it. The compote makes a great accompaniment to turkey, chicken or pork.

1 package (12 ounces) fresh or frozen cranberries, thawed

2/3 cup packed brown sugar

1/4 cup orange juice concentrate

2 tablespoons raspberry vinegar

1/2 cup chopped dried apricots

1/2 cup golden raisins

1/2 cup chopped walnuts, toasted

  1. In a 1-1/2-qt. slow cooker, combine the cranberries, brown sugar, orange juice concentrate and vinegar. Cover and cook on low for 1-1/4 to 1-3/4 hours or until cranberries pop and mixture is thickened.
  2. Turn off the heat; stir in the apricots, raisins and walnuts. Cool to room temperature. Serve or refrigerate.

Yield: 2-1/2 cups.

Peachy Sweet Potatoes

PREP: 20 MIN. Image COOK: 5 HOURS

Taste of Home Test Kitchen

It only takes six ingredients to create this sweet potato side dish. The recipe is on the sweet side, and the granola adds extra crunch.

2-1/4 pounds cubed peeled sweet potatoes

3/4 teaspoon salt

1/8 teaspoon pepper

1 cup peach pie filling

2 tablespoons butter, melted

1/4 teaspoon ground cinnamon

1/2 cup granola without raisins, optional

  1. Place potatoes in a 3-qt. slow cooker coated with cooking spray. Toss with salt and pepper. Top with pie filling and drizzle with butter. Sprinkle with cinnamon. Cover and cook on low for 5-7 hours or until potatoes are tender. Sprinkle with granola if desired.

Yield: 6 servings.

Hot Fruit Salad

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PREP: 10 MIN. Image COOK: 2 HOURS

Debbie Kimbrough

Lexington, Mississippi

This comforting side dish is convenient to make, and is delicious with poultry and beef. The warm medley also can be served over sliced buttery pound cake for dessert.

3/4 cup sugar

1/2 cup butter, melted

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

2 cans (15-1/4 ounces each) sliced peaches, drained

2 cans (15-1/4 ounces each) sliced pears, undrained

1 jar (23 ounces) chunky applesauce

1/2 cup dried apricots, chopped

1/4 cup dried cranberries

  1. In a 3-qt. slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in all the remaining ingredients. Cover and cook on high for 2 hours or until heated through.

Yield: 10 servings.

Creamy Hash Brown Potatoes

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PREP: 5 MIN. Image COOK: 3-1/2 HOURS

Julianne Brown

Springfield, Illinois

I like to fix a batch of these saucy potatoes for potlucks and big group gatherings. Convenient frozen hash browns, canned soup and flavored cream cheese make this side dish so quick to put together.

1 package (32 ounces) frozen cubed hash brown potatoes

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted

2 cups (8 ounces) shredded Colby-Monterey Jack cheese

1 cup (8 ounces) sour cream

1/4 teaspoon pepper

1/8 teaspoon salt

1 carton (8 ounces) spreadable chive and onion cream cheese

  1. Place potatoes in a lightly greased 3-qt. slow cooker. In a small bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well. Cover and cook on low for 3-1/2 to 4 hours or until the potatoes are tender. Stir in the cream cheese.

Yield: 12-14 servings.

Slow Cooker Mashed Potatoes

PREP: 5 MIN. Image COOK: 2 HOURS

Trudy Vincent

Valles Mines, Missouri

Sour cream and cream cheese add richness to these smooth, make-ahead potatoes. They’re wonderful when time is tight because they don’t require any last-minute mashing.

1 package (3 ounces) cream cheese, softened

1/2 cup sour cream

1/4 cup butter, softened

1 envelope ranch salad dressing mix

1 teaspoon dried parsley flakes

6 cups warm mashed potatoes (without added milk and butter)

  1. In a large bowl, combine the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-4 hours.

Yield: 8-10 servings.

Editor’s Note: This recipe was tested with fresh potatoes (not instant) in a slow cooker with heating elements surrounding the unit, not only in the base.

Slow-Cooked Applesauce

PREP: 20 MIN. Image COOK: 6 HOURS

Susanne Wasson

Montgomery, New York

This chunky sweet applesauce is perfect alongside main entrees.

6 pounds medium apples (about 18 medium), peeled and sliced

1 cup sugar

1 cup water

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 cup butter, cubed

2 teaspoons vanilla extract

  1. In a 5-qt. slow cooker, combine the apples, sugar, water, salt and cinnamon. Cover and cook on low for 6-8 hours or until tender. Turn off heat; stir in butter and vanilla. Mash if desired. Serve warm or cold.

Yield: 12 cups.

Corn Spoon Bread

PREP: 15 MIN. Image COOK: 3 HOURS

Tamara Ellefson

Frederic, Wisconsin

I make this comforting side dish with all of our holiday meals. It’s moister than corn pudding made in the oven. It goes great with Thanksgiving turkey or Christmas ham.

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 cup 2% milk

1/2 cup egg substitute

2 tablespoons butter, melted

1 teaspoon salt

1/4 teaspoon ground nutmeg

Dash pepper

2-1/3 cups frozen corn, thawed

1 can (14-3/4 ounces) cream-style corn

1 package (8-1/2 ounces) corn bread/muffin mix

  1. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the egg substitute, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in corn bread mix just until moistened.
  2. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 3-4 hours or until center is almost set.

Yield: 8 servings.

Care of leftovers. After food has been cooked in a slow cooker, it can stay at room temperature for up to 2 hours. After that time, leftovers should be promptly packed up in airtight containers and refrigerated.

Cheddar Spirals

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PREP: 20 MIN. Image COOK: 2-1/2 HOURS

Heidi Ferkovich

Park Falls, Wisconsin

Our kids just love this and will sample a spoonful right from the slow cooker when they walk by. Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to the cheesy pasta for a hearty all-in-one dinner.

1 package (16 ounces) spiral pasta

2 cups half-and-half cream

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1/2 cup butter, melted

4 cups (16 ounces) shredded cheddar cheese

  1. Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Yield: 12-15 servings.

Creamed Corn

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PREP: 10 MIN. Image COOK: 3 HOURS

Barbara Brizendine

Harrisonville, Missouri

Five ingredients are all you’ll need for my popular dinner accompaniment. It’s wonderful no matter what the occasion is.

2 packages (one 16 ounces, one 10 ounces) frozen corn

1 package (8 ounces) cream cheese, softened and cubed

1/4 cup butter, cubed

1 tablespoon sugar

1/2 teaspoon salt

  1. In a 3-qt. slow cooker coated with cooking spray, combine all the ingredients. Cover and cook on low for 3 to 3-1/2 hours or until the cheese is melted and the corn is tender. Stir just before serving.

Yield: 5 servings.

Creamy Red Potatoes

PREP: 10 MIN. Image COOK: 5 HOURS

Elaine Ryan

Holley, New York

This side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken.

7 cups cubed uncooked red potatoes

1 cup (8 ounces) 4% cottage cheese

1/2 cup sour cream

1/2 cup cubed process cheese (Velveeta)

1 tablespoon dried minced onion

2 garlic cloves, minced

1/2 teaspoon salt

Paprika and minced chives, optional

  1. Place the potatoes in a 3-qt. slow cooker. In a blender or food processor, puree cottage cheese and sour cream until smooth. Transfer to a bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well.
  2. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.

Yield: 8 servings.

Rich Spinach Casserole

PREP: 10 MIN. Image COOK: 2-1/2 HOURS

Vioda Geyer

Uhrichsville, Ohio

I found this recipe in an old slow cooker cookbook. When I took the side dish to our church sewing circle, it was a big hit.

2 packages (10 ounces each) frozen chopped spinach, thawed and well drained

2 cups (16 ounces) 4% cottage cheese

1 cup cubed process cheese (Velveeta)

3/4 cup egg substitute

2 tablespoons butter, cubed

1/4 cup all-purpose flour

1/2 teaspoon salt

  1. In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 2-1/2 hours or until the cheese is melted.

Yield: 8 servings.

Slow-Cooked Pork & Beans

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PREP: 25 MIN. Image COOK: 6 HOURS

Sue Livermore

Detroit Lakes, Minnestoa

Bacon adds subtle smokiness to this hearty side that’s loaded with flavor. Serve it over rice for a tasty main dish.

1 package (1 pound) sliced bacon, chopped

1 cup chopped onion

2 cans (15 ounces each) pork and beans, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (16 ounces) butter beans, rinsed and drained

1 can (15-1/4 ounces) lima beans, rinsed and drained

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

1 cup packed brown sugar

1/2 cup cider vinegar

1 tablespoon molasses

2 teaspoons garlic powder

1/2 teaspoon ground mustard

  1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.
  2. In a 4-qt. slow cooker, combine all the remaining ingredients; stir in bacon mixture. Cover and cook on low for 6-7 hours or until heated through.

Yield: 12 servings.