Gnocchi and Ham Casserole

  • Ham, cubed or cut in small pieces. I used a left end of a spiral ham
  • 1 box of Gnocchi
  • 1 sm can evaporated milk
  • 1 sm box jalapeno Velveeta cheese
  • 1 sm can of mushrooms with the juice

In a medium casserole place the ham pieces, layer the Gnocchi on top.

In a medium sauce pan, melt the cheese with the milk.  add the mushrooms.  Pour over ham and gnocchi.

Bake on 350 for 30 minutes.

Chicken Butternut Squash Casserole

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  • 2 lb cubed butternut squash
  • 4-5 lg chicken breast, cubed
  • 1 can Hatch diced tomatoes and green chilis with roasted garlic
  • 1 can hot  Hatch diced green chilis
  • 1 can, 12 oz evaporated milk
  • 1 can mushrooms
  • 6 dollops of butter
  • 2 cubes Knorr Chipotle seasoning
  • black pepper
  • Grated cheese for after baking

Stir all ingredients, put butter on top and sprinkle chipotle and pepper over that,  into a 9 x 13 casserole that was sprayed with oil.  Bake on 375 degrees for 30 minutes and stir, bake for at least 30 minutes more or until squash is tender.

Homemade Hamburger Stroganoff

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  • 2 lbs. lean ground hamburger
  • 1 lb. baby bella mushrooms, sliced
  • 1 lg onion, halved and sliced
  • 1 pk egg noodles
  • 1 and 1/2 cup of brown gravy mix*
  • 6 c hot water

Spray slow cooker with oil, place a layer of onions in the bottom, crumble some of the uncooked hamburger over onion, sprinkle a layer of noodles, layer sliced mushrooms over noodles.  Repeat this layering till crock is full.

In a separate bowl, whisk the water and gravy mix until no lumps and all gravy is diluted.  Pour over and into the crock, cook on high for 4-4.5 hours or until meat is done.

*I bought my brown gravy in a bulk bottle from a bulk wholesale store.

**this can be made the night before, just don’t put the liquid in till right before you cook it. I put together the food in the crock and put in fridge.  I mixed together the gravy and water and put it in the fridge also and poured it in when i put it on to cook.

 

 

Mushroom Spinach Rigatoni

  • 1 lb box of rigatoni
  • 1 can whole peeled tomatoes, 28 oz
  • Half of a medium onion, diced
  • 1bag frozen spinach
  • 1 lg container of cut mixed baby bella mushrooms
  • 1 can sun dried tomatoes with green chilies
  • 2 tbsp minced garlic
  • 1 lg package shredded mozzarella

In a medium bowl, pour tomatoes in and break up with your hand or potato masher.  Add to tomatoes the garlic, can of sun dried tomatoes, spinach and onion.

Spray slow cooker with oil, in bottom spread an amount of the tomato mixture, place layer of uncooked pasta, place a layer of mushrooms, sprinkle with cheese and repeat layers.

Top with last of cheese and add some grated parmesan if desired.

Cover and cook on low for 5 – 6 hours.

This can be made the night before and refrigerated till ready to cook.

 

Slow Cooker Chicken Enchiladas

  • Frozen boneless chicken breast, approximately 5 lbs
  • 1 large can cream of chicken soup
  • 48 oz. Can nacho cheese
  • 16 – 20 corn tortillas
  • 1 can sun dried tomatoes with green chilies
  • 1 can diced Hatch green chilies, hot

Slow cook frozen chicken on low for 4 hours or till fully cooked.  Your choice of tex-mex type spices can be added to chicken while it cooks.

Meanwhile, in a separate bowl combine soup and cheese.

Remove chicken and set aside, pour out juices.  Spray crock with oil, place at least 4 tortillas in bottom of crock, pull apart/shred some of the chicken and place next, cover with  some of the cheese mixture, top with some of the tomatoes then repeat the layers with tortillas next. Last layer should be cheese, the very last topping will be the green chilies.

Cook on low for 5-6 hours.

This can be put together the night before and put in the refrigerator till ready to cook.