Saving time is always right up there on my number #1 list.
Investigating over the years how to save time, I’ve found an all-time saver being my beloved crockpot. If you’ve discovered a time savings appliance such as a simple crockpot, then you’d have to agree, that the last thing you wanna do on a special day is to spend your time slaving over the stove. I am continually on the prowl for good, I mean “really good”, recipes that turn out wonderfully from my crockpot. I don’t enjoy soggy, or over-cooked meals. Let me hear an Amen.
To reduce my stress and pressure of performance in the kitchen, I choose a few recipes that allowed me to either prepare ahead of time or to cook in my crockpot. Does anyone else feel like if you don’t come into the dining room with the turkey glowing with its golden cooked awesomeness, that you ruined everything?
Last year our Thanksgiving Menu was the first time I tried a couple of new dishes (with altered recipes). Besides the Butterball Turkey Breast cooked in my crockpot, we had Garlic Mashed Potatoes.
The next dish was a hit with the fam as well.
So much so that I’ve made it repeatedly over the year for my dish to pass at potlucks. Doesn’t it look so scrumptious, that even your very picky eaters will give it a try? I didn’t make this in the conventional oven…NO…had to modify it for the crockpot.
- 2 tablespoons butter or margarine
- 6 green onions, cut into 1/2-inch pieces (1/2 cup). I used one medium regular onion.
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups milk or a little milk and a jar of Prego Alfredo Sauce
- 1 cup shredded Swiss cheese (4 oz)
- 1 bag (1 lb) frozen broccoli, carrots & cauliflower, cooked, drained, or in the crockpot;2 bags frozen broccoli & cauliflower, uncooked.
- 1/4 cup crushed round buttery crackers. I omitted this step.
Their directions are listed below & I followed each step with my modified directions in this lovely shade of red.
- Heat oven to 350°F. Spray 1- to 1 1/2-quart casserole with cooking spray. In a 2-quart saucepan, melt butter over medium heat. Add onions; cook and stir 2 to 3 minutes or until tender. Spray Crock-Pot with cooking spray. In a 2-quart saucepan, melt butter over medium heat. Add onions; cook and stir 2 to 3 minutes or until tender.
- Stir in flour, salt, and pepper. Gradually add milk, stirring constantly. Cook and stir until the mixture is bubbly and thickened. Remove from heat. This step stayed the same.
- A dd 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese. Add 3/4 cup of the cheese; stir until melted, then add a jar of Prego Alfredo Sauce. Open frozen vegetables and pour them into the crockpot. Slowly pour the sauce over the vegetables. Sprinkle remaining cheese on top.
- Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly. Cook until vegetables are heated through. Really can’t recall the time frame, that’s so wrong, I know, so try this on a day you’ll be home so you can record your timing. Approximately 3 hours.
- To lower the fat in this casserole by about 2 grams per serving, use skim milk and reduced-fat Swiss cheese.
- To make ahead, prepare this casserole as directed, reserving the crushed crackers. Cover and refrigerate for up to one day. Then, sprinkle the casserole with the crackers and bake it for 30 to 40 minutes.
Gotta love these types of recipes that have you prepare ahead. This is my usual type of recipe that I look for to alter my style of crockpot cooking. Yummy!!!
Along with other dishes too that our friends who joined us, & we all enjoyed a wonderful, peaceful time together.
Hey, I’m all for sharing quick recipes, tips, or tricks you’ve discovered.
If you have one tucked up your sleeve–then it’s time to give it up.