Wild Rice, Mushroom and Cheese Casserole-Crock Pot |
|
 |
Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
|
For the most part I really like this recipe. What I don't like is the fact that I need to pre-cook the ingredients-I'm more of a dump it in the crock pot and go gal. However, this one is worth the extra skillet I have to clean. You can use pepper-jack, cheddar or swiss cheese. We like swiss cheese the best but it's up to you and your personal taste. If you don't care for oregano use thyme. Ingredients:
3 tablespoons extra virgin olive oil |
1/2 cup diced red onion |
1 yellow bell peppers or 1 orange bell pepper, diced |
8 ounces cremini mushrooms, sliced |
2 garlic cloves, minced |
1 (14 ounce) can diced tomatoes, drained |
1 teaspoon dried oregano |
1 teaspoon smoked paprika |
2 tablespoons butter |
2 tablespoons flour |
1 1/2 cups milk |
8 ounces swiss cheese, shredded |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 cups cooked wild rice |
1/2 cup pecans, chopped |
Directions:
1. Lightly coat your crock pot with oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion, peppers and mushrooms.
4. Cook for 5 minutes, stirring often.
5. Add garlic, tomatoes, oregano and smoked paprika.
6. Cook for 2 additional minutes.
7. Transfer to crock pot.
8. In same skillet, same heat melt butter.
9. Whisk in flour, making a light golden brown roux.
10. Whisk in milk and bring to a boil.
11. Reduce heat to medium & stir in cheese.
12. Stir or whisk constantly to make a creamy sauce.
13. Add cooked wild rice and pecans to mushroom mixture in crock pot-stir.
14. Fold in cheese sauce.
15. Cover and cool on low for 5 hours or high for 3 hours.
|
|