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Crockpot Vegetables

I separated these from the main menus since these are based mostly on the use of vegetables.Made sense to me :)

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Apple-Raisin Whole-Wheat Stuffing
Asparagus Casserole
Baked Potatoes 
Broccoli Casserole
Cheesy Cauliflower and Broccoli
Cheesy Potatoes
Collard Greens
Creamy Scalloped Potatoes
Crockpot Corn
Easy Broccoli Cheese
Eggplant Parmigiana
Favorite Vegetable Crockpot
Fresh Artichokes
Maple Glazed Sweet Potatoes
Marmalade Glazed Carrots
Potato Casserole
Potatoes Perfect
Scalloped Potatoes 2
Southern Style Green Bean & 
Spaghetti Squash
Squash Casserole
Squash with Apples 
Slow-Cooked Broccoli
Vegetable Casserole
Zucchini Casserole


Cheesy Potatoes

5-6 medium potatoes
1 can cheddar cheese soup
3 tbs. melted butter
Salt & Pepper to taste

Peel and slice potatoes then arrange in CP.  Combine soup, butter, salt,
and pepper in a microwavable bowl.  Microwave on high for one minute.  Pour over potatoes.
Cook on low 6-7 hours.

This recipe could be doubled or tripled easily. You can use a  5 qt. crockpot to really make a ton of these.Good recipe for family get togethers or buffets.

Slow-Cooked Broccoli

2 pkg. (10 oz.) frozen chopped broccoli, partially thawed
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 cup crushed butter-flavored crackers, crushed
2 tbs. butter or margarine

In a large bowl, combine broccoli, soup, 1 cup cheese, onion,
Worcestershire sauce, and pepper.  Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter.  Cover and cook on high for 1-1/2 to 3 hours.
Sprinkle with remaining cheese.  Cook 10 minutes longer or until the cheese is melted. 8-10 servings

Fresh Artichokes

Yield: 4 servings

2 lg. fresh artichokes
6 c water; hot
4 sl lemon; thin slices

Lemon Butter Sauce

1/3 c  butter; or margarine, melted
3 tbs. lemon juice
1/4 tsp. seasoned salt

With sharp knife, slice about 1" off top of each artichoke; cut off stem near base. With scissors, trim about 1/2" off top of each leaf. With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center or choke. Place artichoke halves in slow cooker; add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hr.. or until done. Drain; serve with sauce.

Scalloped Potatoes

Yield: 10 servings

10 lg. potatoes--thin slice
2 lg. onions-- chopped
2 can cheddar cheese soup; cond.-11 oz..
1 c milk

In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients. Placed in base. Cover and cook on low for 6-8 hours, high for
3-4 hours or auto for 5 hours.
VARIATION: POTATOES O'BRIEN -Prepare same as above but add 1 chopped pepper and 2 chopped pimientos to the chopped onion.

Squash with Apples

Yield: 12 servings

5 lb butternut squash
4 baking apples
1/2 c. butter; melted
1 c. brown sugar; packed
2 tbs. flour
2 tsp. salt
1 tsp. mace

Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on auto 5 hours, low 6-7 hours or high 3 1/2 hours.

Apple-Raisin Whole-Wheat Stuffing

Yield: 12 servings

12 c. whole-wheat bread;cubed
1 1/2 c. raisins
4 apples; unpeeled & chopped
1 1/2 c onion; finely chopped
4 c celery; sliced thin
3 eggs (or use egg whites)
1 c. walnuts or pecans; chopped
4 tbs. margarine, melted
2 1/2 c. chicken broth
1/2 tsp. black pepper; freshly ground

If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes. Combine the bread cubes with the remaining ingredients.
Stuff the turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey) *** OR ** put into Crockpot and cook on high for 2 hours then low for 4 hours.

Broccoli Casserole

Yield: 4 servings

10 oz. broccoli--frozen-chopped
6   eggs--unbeaten
24 oz.  cottage cheese, small curd
6 tbs.  flour
8 oz American cheese-- diced
1/4 c.  butter-- melted
2  scallion--chopped
Salt; to taste

  Quickly thaw frozen broccoli by placing in a colander ar holding
  under hot running water. Separate the pieces with fork; drain well.
  Combine broccoli with all remaining ingredients   in a large bowl and
  beat until well blended. Pour into greased crockpot. Cover and cook
  on High 1 hour, then on Low 2 to 3 hours.

From Rival Crock-Pot cookbook, date unknown

CrockPot Collard Greens

2-3 lb collards
1/4 lb sliced, seasoned pork belly
6-8 red potatoes, quartered
2 onions sliced
2 cups water
1/8 cup vinegar

Place half the pork in the bottom of large crock pot
strip large stems from collard leaves, tear leaves into small pieces and
stuff into pot put everything else in pot, cover and cook on low for 10 hours .
A delicious and simple Southern dish

Crockpot Baked Potatoes

4 large baking potatoes
butter flavored non-stick cooking spray

Wash and scrub potatoes thoroughly.Pierce them, as you would for oven baking.Spray liner of crockpot with cooking spray,
and coat potatoes evenly with the same.
Place in crockpot on low setting for 6-7 hours or on high setting for 3-4 hours.
Check for doneness by piercing with a fork.

Crockpot Corn

1 lg. bag frozen corn
8 oz pkg. cream cheese
1 stick margarine
salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with
vegetable spray. Put melted cream cheese and margarine in crockpot. Add corn, salt and pepper. Cook in crockpot for two hours on low.

Easy Broccoli Cheese

1/2 stick butter or margarine
1 can cream of onion soup or onion soup
1 can cream of mushroom soup
1 c. minute rice
8 oz. jar Cheese Whiz
2 boxes frozen broccoli

Mix all in crockpot and cook for 2 to 3 hours on high.


Zucchini Casserole

1 red onion, sliced
1 green pepper, cut in thin strips
4 med. zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 tbs. oleo
1/4 c. grated Parmesan cheese

Combine all ingredients, except oleo and cheese, in a slow cooker. Set temperature on low and heat for 3 hours. Dot casserole with oleo and sprinkle with cheese. Cook 1 1/2 hours more on low setting.
Makes 6 servings.

Vegetable Casserole

2 cups carrots, cut in strips, cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained
1 tsp. salt
dash of pepper
3 tbs. tapioca
1 tbs. sugar

Mix all ingredients together in covered casserole or crockpot.
Oven: Dot with 4 tablespoons margarine and bake at 325 for 2 1/2 hours.
Crockpot: Dot with 2 tablespoons margarine and cook on low for 8-10 hour or on high for 4-5 hours.

Southern Style Green Bean & Potato Casserole

4 to 6 medium red potatoes, sliced about 1/4" thick (peeled or not)
4 to 5 cups whole fresh green beans, trimmed
6 slices bacon, diced fried and drained
2 tbs. minced dried onion
1 can 98% fat free cream of celery soup
salt and pepper to taste

Place sliced potatoes and green beans in crockpot; add other ingredients. Cover and cook on low 7 to 9 hours.
Serves 4 to 6.

Spaghetti Squash

2 cups water
1 spaghetti squash, a size which will fit in crockpot

With a skewer or large fork, puncture several holes in the squash. Pour water in the crockpot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.

Squash Casserole

5 cups yellow squash, canned or frozen
1/2 cup butter or margarine, melted
1 can cream of chicken soup
2 slices cubed bread
1 cup sour cream

Place squash in slow cooker with butter and cook for 1 hour. Add soup as it comes from the can, and cook until hot. Add bread and sour cream and cook until bubbly.

Eggplant Parmigiana

4 large eggplant
2 eggs
1/3 cup water
3 tbs. flour
1/3 cup seasoned bread crumbs
1/2 cup parmesan cheese
1 can marinara sauce -- 2 lb
1 pound mozzarella cheese -- sliced
olive oil -- extra virgin

Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Sauté a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one fourth of the eggplant, top with one fourth of the crumbs, one fourth of the marinara sauce and one fourth of the mozzarella cheese.

Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.

Potatoes Perfect

1/4 pound bacon -- diced
2 med. onions -- thinly sliced
4 .potatoes -- thinly sliced
1/2 pound Cheddar cheese -- thinly slice
salt and pepper

Line crockpot with aluminum foil, leaving enough to overlap potatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours.

Creamy Scalloped Potatoes

2 lb. potatoes (about 6 medium)
1/4 tsp. pepper
3 tbs. butter
1 small onion, thinly sliced
1 can cream of mushroom soup
1/4 c. flour
1 tsp. salt
4 slices American cheese

Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sliced potatoes in greased crock pot. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on low 7 to 9 hours, or 3 to 4 hours on high. Add cheese slices 30 minutes before serving (Recipe may be
doubled for 5 quart model).

Marmalade Glazed Carrots

1 package (32 oz) fresh baby carrots
1/2 cup marmalade
1 tbs. water
2 tbs. brown sugar
1 tbs. butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbs. cornstarch
2 tbs. water
salt and pepper to taste

Combine all ingredients in crock pot and cook on low for 7 to 9 hours, until carrots are tender. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots .Taste and adjust seasonings.
Serves 4 to 6 as a side dish.

Maple Glazed Sweet Potatoes

5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt and pepper to taste

Peel sweet potatoes and cut into 1/4 to 1/2 inch thick slices; place in crock pot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated.
Serves 4.

Favorite Vegetable Crockpot

8 potatoes
1 onion -- chopped
4 carrots -- peeled and sliced
2 stalks celery -- sliced
4 chicken bouillon cubes
1 tbs. parsley flakes
5 cups water
1/3 cup butter or margarine
ham - cubed to taste
13 ounces can evaporated milk

Peel & cut potatoes into bite sized pieces. Put all ingredients except evaporated milk in crock pot. Cover and cook 10 to 12 hours. Stir in evaporated milk during last hour. Add flour to thicken, if desired.

Cheesy Cauliflower and Broccoli

1 (10 oz) pkg. frozen cauliflower, thawed
1 (10 oz) pkg. frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese, if desired

Fry bacon until crisp; drain well on paper towels then crumble. Place broccoli and cauliflower in crockery pot. Top with soup, sprinkle with bacon. Season with salt and pepper. Cover and cook on low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese if used.
Serves 6 to 8.

Asparagus Casserole

2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 tsp. butter

Place drained asparagus in lightly buttered crockpot or crockpot baking insert.Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.

Crockpot Corn

1 large bag frozen corn
8 ounces pkg. cream cheese
1 stick margarine
salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with vegetable spray.
Put melted cream cheese and margarine in crockpot. Add corn, salt and pepper. Cook in crockpot for two hours on low.

There will be lots more recipes in the very near future.


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