8 slices bread with crust removed
8 ounces cheddar, swiss or american cheese grated
1 cup cooked and chopped meat or shrimp (optional)
1 cup light cream or milk
1/4 teaspoon salt
1 tablespoon parsley
Lightly grease Slow Cooker or Crock Pot. Alternate layers of bread and cheese and if desired, meat. Beat together eggs, milk, salt and parsley. Pour over bread and cheese in slow cooker/Crock Pot. Sprinkle top with paprika. Cover and cook on high 30 minutes, then turn to low for 3-4 hours.
1 can (14 oz.) marinated artichoke hearts, drained and chopped
1 cup shredded Swiss cheese (about 4 oz.)
1 cup Real Mayonnaise
1 container (8 oz.) sour cream
1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix
Combine all ingredients in 1-1/2-quart slow cooker.
Cook covered on HIGH 2 hours or until heated through. Stir before serving and serve with your favorite dippers.
1 can (16 ounce) sauerkraut, undrained
1 (12 ounce) can corned beef, sliced
2 cups swiss cheese, shredded
1/2 cup mayonnaise
1/4 cup thousand island dressing
2 fresh tomatoes, sliced
2 tablespoons butter, melted
1/4 cup pumpernickel bread crumbs
Place sauerkraut in the bottom of slow cooker. Top with a layer of beef, then cheese. Combine both dressings; spread over cheese. Top with tomato slices. Cook on high 4-6 hours. Saute’ bread crumbs in butter and sprinkle on casserole before serving.
4 medium potatoes, diced
1 onion, chopped
1 cup chopped smoked turkey breast or ham
4 cups chicken broth
1 teaspoon dry mustard
1/2 teaspoon salt
pepper to taste
1 package (10 oz) frozen spinach, thawed and sqeezed dry
1 cup shredded Swiss cheese, optional
Combine first 7 ingredients in Crock Pot. Cover and cook on low 7 to 8 hours, until potatoes are tender. Add spinach and continue cooking on high for 15 to 20 minutes. Serve with shredded cheese sprinkled on top, if desired.
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle. Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.