This month's issue (Nov 2014) features 20 delicious dinners you can make in your slow cooker. We recently blogged about  what it takes to create a huge slow cooker special like this one and our fearless leader, Sandra E. Martin, even got in on the action by writing about how the slow cooker saves her weekend! It's clear that people love slow cookers because you can make something really delicious with relatively little effort.  My favoruite part? Leftovers! I am often asked about what we do with all of our leftover food and can confirm that we definitely eat what we cook ( the rumours are true - no one in the TK hardly ever has to pack a lunch). Most of the time, we'll share the wealth with the rest of the office, too. Most people will freeze slow cooker leftovers for later, but I love to make a casserole out of my leftovers. This doesn't apply to every slow cooker recipe out there, but it's perfect for any saucy or stew-y meat or vegetable recipe. Amounts don't really matter here, but I use about 2 parts cooked starch, like rice or pasta, to 1 part "sauce", followed by any topping you like whether it's cheese, bread crumbs or fresh herbs. This also works great with almost any slow cooked meat or roast - all you have to do is shred the meat and mix it into any juices leftover from cooking. In our kitchen, we had leftover Slow Cooker Tender Beef and Tomato Ragu, so naturally, we made lunch by casserole-izing it. All I did was mix the ingredients together (topped with a bit of extra cheese) and baked it in a 375 °F (190 °C) oven until everything was warm and gooey. The timing varies based on how much you're making, but I cooked enough to fill a 3L casserole dish in about 40 minutes. Photography by Irene Fong