Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, April 19, 2014


1 1/2 lbs lean ground beef
2 cups uncooked macaroni
2 cans (10 2/4-oz each) condensed tomato soup
1 can (16-oz) whole-kernel corn, drained
1/2 medium-size onion, chopped
1 can (4-oz) sliced mushrooms, drained
salt and pepper to taste

Crumble beef in a skillet and brown; drain well. Transfer to cooker.

Cook macaroni according to package directions until almost tender; drain well. Add to the beef in the cooker.

Add the soup, corn, onion, mushrooms, salt and pepper to cooker. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours.

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