2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 tablespoons butter or margarine
dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. Cook noodles just until tender.
1 cup uncooked noodles
vegetable oil (canola)
1 cup cubed ham
1 can condensed cream of chicken
1 can whole kernel corn drained (8 oz.)
1 tbsp pimento chopped
1/2 cup cheddar cheese shredded
1/4 cup green pepper chopped
Cook noodles according to package directions until barely tender (I do approximately. 5 to 6 minutes). Drain and toss with just enough oil to coat. ( 3 tsp ) Add noodles and remaining ingredients to a greased Crock Pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours.
1 bag tortellini
2 cans Italian style diced tomatoes
4 cups vegetable broth
1 package cream cheese
1 bag fresh spinach
Put all ingredients into crock pot, chunking up the cream cheese, and cook on low for 5 hours.
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta (whatever pasta you care to use)
Brown the beef and drain the fat.
put cooked ground beef into crock pot with all other ingredients except the pasta.
Cook on low for 7-8 hours or on High for 4-5 hours.
Add the pasta 30 minutes before eating.