Category Archives: Casserole

Quinoa Casserole

Crock Pot Quinoa Casserole by a Year of Slow Cooking


  • 1 1/2 cups quinoa
  • 3 cups broth
  • 1 T olive oil
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 sliced or chopped almonds
  • 1/3 cup dried unsweetened cranberries
  • handful of baby spinach
  • 1 cup baby tomatoes, halved or quartered depending on size
  • 1/2 block feta cheese, crumbled


  1. Rinse the quinoa in a fine strainer until the water runs clear. Dump it into 4-6 qt crockpot.
  2. Add 1 tablespoon of olive oil and mix it around. Add chicken or vegetable broth, the salt, and cinnamon. Stir in almonds and cranberries.
  3. Cover and cook on low for 4-6 hours. The quinoa is done when you can fluff it with a fork and it is tender. The liquid should be pretty well absorbed, similar to how you know rice is done.
  4. Fluff the quinoa with a fork, and add the baby tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of baby spinach to the top of the crockpot, and close the lid. Cook on high for about 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.

Turkey Tetrazzini

Slow Cooker Turkey Tetrazzini by A Year of Slow Cooker
(some modifications) 


  • 1 (16-ounce package) wheat spaghetti noodles, cooked
  • 1-2 pounds turkey breast, cut in small chunks
  • 5 ounces sliced mushrooms
  • 1 small onion, diced
  • 1 cup frozen peas
  • 1/2 teaspoon pepper
  • 1 (8-ounce) package Neufchatel cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 cups chicken broth
  • salt to taste at the table


  1. Spray a 4qt or 6qt cooking spray.
  2. Mix all of the ingredients except the pasta together and place into the crock pot and cook on low 6 hours.
  3. Add cooked pasta and cook on low for 1 more hour.

Green Bean Casserole

Green Bean Casserole by A Year of Slow Cooking
(with some modifications) 


  • 1 lb fresh green beans
    **you could use a 16-20 ounce bag of frozen french style beans if you prefer
  • 2 cups homemade or canned cream of mushroom soup
    **If you use the canned soup, you will also need 1/2 cup of milk
  • 1 cup General Mills Chex cereal (any type)
  • 1/2 t onion powder
  • 1/3 cup shredded parmesan cheese
  1. Wash and trim the green beans.
  2. Add the soup (and milk if using canned soup). Mix the green beans with the liquid.
  3. Put thechex in a ziploc and smash to desired crumbiness. Add the onion powder and the parmesan to the bag, and shake to mix.
  4. Pour evenly over the top of the beans.
  5. Cover and cook on low for 4-6 hours.

Walnut and Sage Potatoes Au Gratin

Walnut and Sage Potatoes Au Gratin by a Year of Slow Cooking
with some modifications)


  • 1/4 cup flour
  • 6 medium potatoes, cut into 1/4 inch slices (leave the skins for extra nutrition!)
  • 1/2 yellow onion, diced
  • 1/3 cup of butter (you could use a spreadable canola oil-butter product for a buttery taste with less saturated fat)
  • 1 t salt
  • 1/4 t black pepper
  • 2 1/2 cups skim milk
  • 1 t dried sage
  • 1 1/2 cups of shredded gruyere  or swiss cheese
  • 1/2 cup finely chopped walnuts


  1. Peel and cut the potatoes in 1/4 inch slices.
  2. Melt butter in a microwavebale bowl, and slowly wisk in flour until there aren’t any lumps.
  3. Add the milk and spices; mix well.
  4. Spray the inside of your crockpot stoneware with a bit of cooking oil
  5. Begin layering the potatoes, onion, walnut pieces, and the milk mixture in the crockpot; continue until everything is used up.
  6. Shred all of the gruyere and dump on top of the potatoes, flattening if need-be with your hand.
  7. Sprinkle with a bit more sage
  8. Cook on high for 3-5 hours (you could try it on low for 7-8 hours)

Autumn Sausage Casserole

Autumn Sausage Casserole by A Year of Slow Cooking


  • 1 pound sausage
  • 1 large, or 2 small apples, chopped (no need to peel)
  • 1 yellow onion, chopped
  • 1/2 cup chopped carrots
  • 3 cups already cooked long-grain rice
  • 1/2 cup raisins
  • 1 T dried parsley flakes
  • 1 T brown sugar
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/3 cup chicken broth or water


  1. Use a 4 quart crockpot.
  2. Brown the sausage on the stove top.
  3. Dump all the ingredients into the crock, and stir well.
  4. Cover and cook on low for 5-7 hours.
  5. This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.
Leave a comment

Posted by on January 11, 2012 in Casserole, Crock Pot, Pork


Pesto Spinach Lasagna

Pesto Spinach Lasagna by A Year of Slow Cooking
(with some healthy modifications) 


  • 1 (26-ounce) jar prepared pasta sauce
  • 6 whole wheat lasagna noodles
  • 1 (11-ounce) container pesto
  • 1 (12-ounce) package of soft tofu, crumbled up
  • 1 (12-ounce) bag baby spinach
  • 1 cup grated Parmesan cheese
  • 8 ounces shredded Mozzarella cheese
  • 1/4 cup water

The Directions

  1. Each layer will use 1/4 of the ingredients for a total of 4 layers.
  2. Use a 4 quart slow cooker. Add 1/2 cup of pasta sauce into the bottom of your cooker and swirl it around. Add a layer of uncooked, broken lasagna noodles. Add 1/4 of the tofu and pesto. Add a handful or two of baby spinach, and top with a layer of Parmesan and mozzarella cheeses.
  3. Repeat 3 more times until you’ve run out of ingredients. The spinach is fluffy, so you’re going to have to squish it down to make it all fit.
  4. Add 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
  5. Cover up and cook on low for 4-6 hours. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
  6. Uncover, and let it sit for 10 to 15 minutes before serving.

Tater-Tot (less) Casserole

Tater-Tot (less) Casserole
By TheKitchenSinkRecipes (with changes)


  • 2 tablespoon extra virgin olive oil, divided
  • 4 medium potatoes, scrubbed and diced (1/4-inch dice)
  • kosher salt and fresh cracked pepper
  • 1 pound ground turkey (light or dark, or a mixture of the two)
  • 16 oz bag frozen french-style green beans
  • 2 cloves garlic, minced
  • 1/2 teaspoon celery seed
  • 1 teaspoon Italian herbs
  • 2 cups chicken stock
  • 2/3 cup milk
  • 1/3 cup flour
  • 1/4 cup finely shredded Parmigiano-Reggiano


  1. Preheat oven to 425 degrees.  Butter a large baking dish (a gratin dish or 9×13-inch pan) and set aside.
  2. Toss diced potatoes in 1 tablespoon of the oil and some salt and pepper, spread on a baking sheet and roast for 40 minutes, turning halfway through.  Reduce the oven heat to 350.
  3. Meanwhile, heat the remaining tablespoon of oil in a heavy skillet or Dutch oven.  Add the ground turkey, a small pinch of salt and pepper, and cook until the turkey is nearly cooked through.  Add the garlic, celery seed, herbs, and a pinch of salt and pepper; saute for a few minutes until softened. Add frozen green beans and saute until thawed.
  4. Add 1/2 cup chicken stock to the pan. Place the flour in a small bowl, and whisk in the milk. Add milk mixture to pan, stirring constantly. Gradually add remaining chicken stock; cook 8 minutes or until mixture thickens.
  5. Pour the turkey mixture into the buttered dish.  Top with the roasted potatoes and grated parmesan.  Bake at 350 degrees for 30 minutes, until the top is golden brown.
Leave a comment

Posted by on November 28, 2010 in Casserole, Home Cooking