Monday, January 6, 2014

Veggie and cheese Tray Casserole

Its that time of year when you open your fridge and find remnants of cheese and veggie trays! No dip, no cucumbers just the stuff everyone left. What do you do, most of us stick it back in the fridge and find it ready for the garbage 1 week later and throw it out.

I just found a recipe that could change that.

Pull out the crockpot,
and lightly coat with non stick cooking spray.


1-10oz can of cream of ___?___ soup OR 1-10oz can of gravy
1 cup sour cream
1 1/2 cups of shredded cheese ( gruyere, swiss or old cheddar or whatever happens to be left)
1 cup milk
1 tsp italian seasoning
1 tsp black pepper
5-6 cups of cubed red skin new potatoes (we used white - red would have been prettier)

This sauce turns out rather yummy!
**Note: we used the can of turkey gravy and old cheddar

This is the moment when I looked to the veggie tray!

Dice up and add any RAW celery, onions, carrots, parsnips, turnip, beans. 
Anything that needs time to cook like potatoes. We used carrots and cauliflower.

Cover and cook for 6-7 hours on low

Stir in: 

3 cups of cubed/chopped cooked chicken (we used 2 breasts) or leftover turkey

Dice up and add and broccolli, cauliflower, peas or cooked leftover veggies 
(we used some broccolli and brussel sprouts)

Stir well and leave to simmer on low for another 30 minutes
or until all veggies are cooked to your desired taste.

Sprinkle with 1/4 cup fresh basil (optional)

Serve with thick bread.

This was so yummy and easy. All leftover veggies, gone!

(Note 1 cup of potatoes = 1 person)

"Bon Appetit!"

So Judy and I found this yummy but a bit bland for our taste. So upon reheating the leftovers we added curry and enough milk to make a creamy stew, and its is all gone now!

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