We have been having some amazing weather this week! So my slow cooker has gotten dusted off and has been cranking out meals, while the boys and I work on the yard. So much to get done, annuals in pots, mulch raked to look new, weeds popped out, a million rocks moved (I am not kidding), and enough rotting leaves for a couple of homes and oh…… fixing that section of lawn I butchered last year :p
This was a few days back, and it looks so much better now – I will have to shoot photos today of the gardens 🙂 We are going to plant nasturtium seeds in the hanging pots – and grass seed, oh joy on that.
Dinner though the other night was easy to serve and especially tasty with a few shakes of hot sauce on top.
Slow Cooker Farmers Market Casserole
Ingredients:
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 green peppers, seeded and chopped
- 1 cup vegetable broth
- 4 pounds russet potatoes, peeled and cubed
- 3 medium zucchini, chopped
- 1 tsp dried thyme
- ÂĽ cup milk
- 2 tsp cornstarch
- 2 cups grated Mexi-cheese blend (8 ounces)
- 4 Tbsp unsalted butter, chopped
- Salt and pepper to taste
Directions:
Spray or oil a 4-Quart Slow Cooker
Heat a large skillet over medium-high, add oil, onion, and bell peppers, saute until tender and turning golden. Add in broth, bring to a boil.
Pour onion mixture over the potatoes, do not stir. Cover and cook on high for 3½ hours.
Whisk cornstarch into milk, stir it and 1 cup of the cheese and butter into potato mixture gently. Â Cover and cook for 10 minutes on high. Turn off heat, stir in remaining cup of cheese, add salt and pepper to taste.
Serves 4 to 6.