Slow Cooker Weekday Pot Roast & Vegetables

1 boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potatoes, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced (about 3/4 cup)
2 teaspoons dried basil leaves, crushed
2 cans (10 1/4 ounces each) Campbell's® Beef Gravy

Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.

Place the potatoes, carrots and onion into a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef to the cooker. Pour the gravy over the beef and vegetables.

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.

RECIPE TIPS

*Or on HIGH for 5 to 6 hours.

At a Glance
Source: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 hours
Makes: 8 servings

Slow Cooker Weekday Pot Roast & Vegetables

Shoney's Broccoli Casserole

I also made this for Christmas this year. It was pretty good too considering I don't eat vegetables. Add cheese to anything for me and I will eat it! haha


6 Cups broccoli florets, chopped
1-1/4 lbs Velveeta cheese
2 eggs
3 cups cooked rice
3 cups half-and-half (in the section with the milk)
1/2 teaspoon salt
1/2 teaspoon pepper
Cooking spray
1 cup Ritz crackers, crushed
1 cup shredded cheddar cheese

Place eggs in mixing bowl and lightly whip for approx. 20 seconds. Add broccoli florets, cooked rice, salt and pepper. Mix well. Dice Velveeta into 1/4" pieces. Place diced cheese and half-and-half in microwave safe container. Cover and microwave for 2 minutes or until cheese is melted. Add to ingredients in bowl. Blend well. Spray 9" pan with cooking spray. Pour casserole mixture into pan. Bake in a 350 degree over for 30 minutes. Top casserole with Ritz crackers and cheddar cheese and cook for 5 more minutes, or until cheese melts and crackers brown.

--Mom

Seven Layer Salad

This is a recipe from my mom. I love recipes from her. She knows me well. You will see her little inserts that she puts in there for me because she knows I have no clue. I love it. I call her standing in the middle of the grocery all of the time saying, where do I find this or what is this food? hahaha


Instead of cooking my own bacon I use the bacon bits you can buy. Also, I sprinkle a packet of ranch dressing mix on top of the mayonnaise. I use frozen peas and just run them under some warm water to thaw, do not cook them. You can layer in any way you want, just end up with mayo on top (you can sprinkle some more cheese on top).


Ingredients:
6 cups chopped lettuce
2 tb sugar
8 ounces bacon (or bacon bits)
2 cups shredded mild Cheddar cheese
6 cooked eggs sliced
salt and pepper
1 cup mayonnaise
2 cups frozen peas
1/4 cup sliced green onion
1 Ranch dressing packet

Preparation: Place three cups of the lettuce in bottom of large bowl or casserole dish and lightly sprinkle with salt and pepper. Layer egg slices in bowl and lightly sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, crumbled bacon, shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl 2 cover entire salad. Sprinkle Ranch packet over mayo. Cover and chill up to 24 hours or overnight. Garnish with green onion.

--Mom

Twice-Baked Mashed Potatoes

I made these for Thanksgiving this year for the family. I also made it for a work shin-dig. They are so yummy!!

SUBMITTED BY: Margaret Mayhugh PHOTO BY: njmom "If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. 'It's a good way to finish off extra mashed potatoes,' says Margaret Mayhugh of Murphysboro, Illinois."

RECIPE RATING:Read Reviews (38)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS (Help)

Servings

US
METRIC
INGREDIENTS
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon vegetable oil
4 cups mashed potatoes (prepared with milk and butter)
1 cup shredded Cheddar cheese, divided
1/4 cup crumbled cooked bacon
1 teaspoon salt
1/2 teaspoon pepper


DIRECTIONS
In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until cheese is melted.

--http://allrecipes.com/Recipe/Twice-Baked-Mashed-Potatoes/Detail.aspx

Roasted Vegetable & Four Cheese Lasagna

Servings: 12

Ingredients:
12 lasagna noodles
2 cups butternut squash, peeled and diced
1 eggplant, sliced in 1/2 inch slices
5 tomatoes, halved
1 (1 pint) container ricotta cheese
8 ounces feta cheese, crumbled
2/3 cup basil pesto
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can tomato sauce
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, freshly grated

Preparation:
Preheat oven to 350º.

Prepare lasagna noodles according to package directions; drain and set aside.

Place diced squash on a baking sheet and roast in preheated oven until browned and tender, about 30 minutes.

In a sauté pan over medium-high heat, sauté eggplant slices, turning once, until browned on each side and tender, approximately 10 to 12 minutes; set aside.

Meanwhile, place tomatoes skin side up on a separate baking sheet; place in oven with squash during last 15 minutes of cooking time. Cook tomatoes until tender and wrinkly. Remove both tomatoes and squash from oven when done; set aside and let cool.

In a medium mixing bowl, stir together Ricotta, Feta, pesto, eggs, salt and pepper until well combined; gently fold roasted squash into mixture.

To assemble lasagna, spoon half the tomato sauce into the bottom of a 9x13-inch baking dish; place 4 lasagna noodles over sauce. Arrange a single layer of eggplant slices over noodles and top with half Ricotta mixture. Cover ricotta mixture with another layer of 4 lasagna noodles; arrange roasted tomatoes evenly over the noodles and spoon remaining ricotta mixture over tomatoes.

Sprinkle with 1 cup Mozzarella and cover with remaining 4 lasagna noodles. Pour remaining tomato sauce evenly over noodles and sprinkle with remaining 1 cup Mozzarella and 1 cup Parmesan.

Bake uncovered lasagna in preheated 350º oven for 30 to 40 minutes, until cheese is golden and bubbly.


--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1315