Over 70 Slow Cooker Soup and Casserole Links

Most of them are here
http://www.thriftynorthwestmom.com/crock-pot-soup-recipes/

Casseroles
http://www.cheatsheet.com/life/slow-cooker-casserole-recipes-for-easy-weeknight-dinners.html/

Variety
http://communitytable.parade.com/560039/jessicawellington/13-slow-cooker-recipes-that-will-completely-surprise-you/

Variety from everyone's favorite Coupons.com
http://www.coupons.com/thegoodstuff/rock-your-crock-7-slow-cooker-recipes-youre-gonna-love/


Slow-Cooker Mexican Beef Stew

Prep Time 5 MIN Total Time 9 HR 35 MIN Servings

Ingredients

2 lb beef stew meat
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained

Directions

1 In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
2 Cover; cook on Low heat setting 9 to 11 hours.
3 With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Expert Tips–
Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch. Frozen small whole onions, also called pearl onions, are loaded with flavor and are so convenient to use. If you don’t have them on hand, you can substitute 1/2 cup chopped onion.