Crockpot Creamy Spinach Noodle Casserole

8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt

Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.

Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.

Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.

Serve alongside baked or roasted chicken. Makes approximately 5 side servings.




Crockpot Creole Black Beans

1 to 2 pounds smoked sausage, cut into 1" slices
3 15 oz cans black beans, drained
1 1/2 cups onions, chopped
1 1/2 cups green pepper, chopped
1 1/2 cups celery, chopped
3 cloves garlic, minced
2 teaspoons leaf thyme
1 1/2 teaspoons leaf oregano
1 1/2 teaspoons white pepper
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 can 8-oz. tomato sauce
1 cup water
hot boiled rice

Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot.

Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves.

Serve over cooked rice.

Serves 6 to 8.