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
- ¼ 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. 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.