This is a family favorite. Very easy to make and the kids will like it too. You can double.
INGREDIENTS:
3 cups water
4 chicken bouillon cubes
1 jar sliced mushrooms, drained
1 can Cream of Chicken or Cream of Mushroom Soup
2 cups cooked, cubed chicken or turkey
7 oz. uncooked vermicelli or angel hair pasta, broken into 2 inch pieces
DIRECTIONS:
Place all ingredients in your crockpot EXCEPT pasta. Stir.
Cover and cook on high for 3 hours or on low all day.
Add pasta, stir, cover, cut pot off and let sit with lid on for 1 hour. Stir and serve.
Tuesday, October 18, 2011
Crock Pot Lasagna
I was looking for a crock pot recipe when I came across this one. I hadn't found a lasagna that worked good in the crock pot yet. This one was amazing. Everyone enjoyed it.
INGREDIENTS:
1 pound bulk Italian sausage (I used chicken sausage)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
DIRECTIONS
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. (It will seem a little runny, it did for me, but once it was done cooking it was not)
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (I suggest checking at 4 hours, mine was done by then. If you went longer, it would dry out)
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. .Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.
Starting:
Finished:
Served:
From: from Pillsbury
INGREDIENTS:
1 pound bulk Italian sausage (I used chicken sausage)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
DIRECTIONS
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. (It will seem a little runny, it did for me, but once it was done cooking it was not)
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (I suggest checking at 4 hours, mine was done by then. If you went longer, it would dry out)
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. .Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.
Starting:
Finished:
Served:
From: from Pillsbury
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