262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Spruced-Up Canned Vegetables

Yields 4-6 servings

Spruced-Up Canned Vegetables

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 cans (15 ounces each) Mixed Vegetables, drained
  • 1 cup shredded Cheddar Cheese
  • 3/4 cup Mayonnaise
  • 1 stick Butter, melted
  • 1 sleeve Crackers (i.e. Ritz), crushed

Instructions

  1. Preheat oven to 350F.
  2. In a bowl, mix vegetables, cheese, mayonnaise and butter.
  3. Pour into buttered casserole dish.
  4. Sprinkle cracker crumbs over top.
  5. Bake about 30 minutes or until thoroughly heat and top is golden brown.

Notes

Serve with your favorite meat, salad and fruit for dessert.

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https://ugfoodbank.org/spruced-up-canned-vegetables/

Baked Scalloped Corn

Yields 4-6 servings

Baked Scalloped Corn

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 can (16 ounces) Cream-style Corn
  • 3 Tablespoons Flour
  • 1/3 cup shredded Cheddar Cheese
  • 6 small Saltine Crackers, crushed
  • 1/4 cup grated Parmesan Cheese
  • 1/4 cup Milk

Instructions

  1. Preheat oven to 350F.
  2. Grease an 8-by-8-inch baking dish with butter or cooking spray.
  3. Spread half of corn into baking dish.
  4. Sprinkle half of the flour over top.
  5. Layer half of Cheddar cheese over flour.
  6. Sprinkle half of cracker crumbs over cheese.
  7. Top with half of Parmesan cheese.
  8. Repeat layers.
  9. Pour milk evenly over top.
  10. Bake for 1 hour.

Notes

Serve with chicken, turkey or other meat, a green salad and fruit for dessert.

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https://ugfoodbank.org/baked-scalloped-corn/

Slow-Cooker Broccoli Casserole

Yields 4-6 servings

Slow-Cooker Broccoli Casserole

15 minPrep Time

6 hrCook Time

6 hr, 15 Total Time

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Ingredients

  • 2 packages (approx. 10 ounces each) frozen chopped Broccoli
  • 1 can (10-3/4 ounces) conbdensed Cream of Celery soup
  • 1-1/4 cups shredded sharp Cheddar Cheese
  • 1/4 cup minced Green Onion
  • 1 cup crushed Saltine Crackers (or potato chips)

Instructions

  1. In large bowl, combine broccoli, soup, 1 cup shredded cheese and onion.
  2. Pour into lightly greased Slow Cooker.
  3. Sprinkle top with crushed crackers, then with remaining cheese.
  4. Cover and cook on Low setting for 5 to 6 hours (or on High setting 2 to 4 hours).

Notes

Serve with meat of choice and dessert.

If desired, 5 to 10 minutes before serving, spoon casserole into a greased baking dish. Sprinkle with additional shredded cheese and crushed potato chips. Bake 5 to 10 minutes in a 400F oven.

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https://ugfoodbank.org/slow-cooker-broccoli-casserole/

Slow-Cooker Peppered Meat Loaf

Yields 6-8 servings

Slow-Cooker Peppered Meat Loaf

30 minPrep Time

12 hrCook Time

12 hr, 30 Total Time

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Ingredients

    Meat Loaf
  • 2 pounds ground beef
  • 1/2 pound bulk sausage (i.e. breakfast or Italian)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup ketchup
  • 3/4 cup crushed saltine crackers
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 potatoes, peeled and cut into fingers
  • Sauce
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1-1/2 teaspoons dry mustard
  • 1/2 teaspoon nutmeg (optional)

Instructions

  1. Combine all ingredients except potatoes and Sauce; mix well and shape into a loaf.
  2. Place potatoes in bottom of slow-cooker.
  3. Top potatoes with meat loaf.
  4. Mix together Sauce ingredients.
  5. Pour Sauce over potatoes and meat loaf.
  6. Cover and cook on Low setting for 8 to 12 hours.

Notes

Serve with a green salad and vegetable of choice; dessert if desired.

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https://ugfoodbank.org/slow-cooker-peppered-meat-loaf/