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.

Wednesday, June 3, 2015


1 pkg (16-oz) whole-grain rigatoni, uncooked
1 1/2 lbs lean ground beef
1 small yellow onion, chopped
1 pkg (16-oz) shredded mozzarella cheese
2 cans (15-oz each) pizza sauce
1 can cream of mushroom soup - do not dilute
1 pkg (8-oz) sliced pepperoni

Cook the pasta according to the package directions; drain in a colander.

While the pasta cooks, place the beef and onion in a large skillet and cook until meat is no longer pink. Stir often during cooking to break up the beef. Drain meat and onion well in a colander.

Place the pasta in a 5 or 6-quart slow cooker; stir in the beef and onion mixture. Add the remaining ingredients and stir to mix well.

Place lid on cooker and cook on low for approximately 3 hours or until heated through.

Yield: About 12 servings

Source: This is my version of a recipe I saw in a Holiday Book many years ago. The picture is from TOH.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.