Crockpotcornbreadbeefcasserole Recipes

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

SLOW COOKER CORNED BEEF-STYLE BRISKET

Steps:

• Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
• Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
• To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

CORNED BEEF AND CABBAGE (CROCK POT)

Steps:

• Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
• Place corned beef and contents of spice packet in the mixture.
• Scatter the potatoes and carrots over the top and along the sides.
• Cover and cook on high heat setting 4 hours.
• Remove the lid and scatter the cabbage wedges over the top.
• Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
• To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
• Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
• Cook on Low for 10 hours.
• Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
• Cook cabbage on High until tender, 30 to 45 minutes.
• Slice corned beef and serve with cabbage mixture.

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Combine ingredients in crock pot with cabbage on top.
• Cut meat to fit, if necessary.
• Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

CROCK POT CORNBREAD BEEF CASSEROLE

Steps:

• Cook ground beef and drain.
• In a large bowl, combine all ingredients except cheese and cornbread mix.
• Cover and cook on Low for 3 to 4 hours.
• Prepare cornbread batter and set aside until batter thickens.
• When batter is thicken, sprinkle cheddar cheese on top of beef mixture in crock pot and then top with cornbread batter.
• Cover and cook on High 30 minutes or until cornbread is cooked through.

CROCK POT BEEF CASSEROLE

Steps:

• Remove fat from meat and cut into pieces.
• Mix flour and dry mustard together.
• Roll meat in flour mixture.
• Spoon into crock.
• Mix all other ingredients and pour over meat.
• Cook on low for 8 hours.

CROCK POT CORNED BEEF CASSEROLE

Steps:

• Add everything to crock pot, mixing well.
• Cook on high for 6-8 hours.

SLOW COOKER CORNED BEEF AND CABBAGE FROM REYNOLDS®

Steps:

• Preheat broiler. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper.
• Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.
• While the corned beef cooks, place rye bread on a baking sheet lined with Reynolds Wrap® Foil. Spread bread with 2 tablespoons butter and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns.
• Carefully remove lid to allow steam to escape. Remove corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with rye bread cheese toasts. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

BREAKFAST CASSEROLE IN A SLOW COOKER

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.