Slow Cooker_ The Best Cookbook Ever - Diane Phillips [40]
½ cup (1 stick) unsalted butter
1 medium onion, finely chopped
1 pound white button mushrooms, sliced
1/3 cup all-purpose flour
¼ cup cream sherry
4 cups milk
1/8 teaspoon freshly grated nutmeg
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2½ cups finely grated Parmigiano-Reggiano cheese
4 cup cooked white rice (see savvy)
One 16-ounce package frozen artichoke hearts, defrosted and drained
3 cups bite-size pieces cooked chicken or turkey
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
melt the butter in a large skillet over medium-high heat. Add the onion and sauté until it has softened, about 3 minutes. Add the mushrooms and cook until they are colored, 8 to 10 minutes.
add the flour and cook for 3 minutes, stirring constantly. Add the sherry and milk and bring the mixture to a boil. Add the nutmeg, salt, and pepper. Remove from the heat and add 1½ cups of the cheese, stirring until it is melted.
put 2 cups of the sauce and the rice in a large bowl and stir to combine. Put the artichokes, chicken, and the remaining sauce in another bowl, stirring to blend. Add half the rice mixture to the slow-cooker insert. Top with half the artichoke mixture and ½ cup of the cheese. Repeat with the remaining ingredients.
cover and cook on low for 4 to 5 hours, until the casserole is bubbling and is cooked through. Remove the cover and cook for an additional 30 minutes.
serve from the cooker set on warm.
serves 8
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rice savvy
A mixture of white and wild rice works well in this casserole, taking it out of the everyday and turning it into a party dish.
Green Chile and Sour Cream Rice Casserole
A perfect side dish for your next fiesta, this rice is mixed with sour cream, cheese, and vegetables to add color and texture. This dish tastes best alongside grilled entrées.
½ cup (1 stick) unsalted butter
1 medium onion, finely chopped
1 Anaheim chile, seeded and finely chopped
1 medium red bell pepper, seeded and finely chopped
1 medium yellow or orange bell pepper, seeded and finely chopped
2 cups corn kernels, fresh off the cob or frozen and defrosted
1 teaspoon ground cumin
½ teaspoon ancho chile powder
1 cup milk
3 cups sour cream
4 cups cooked white rice
1½ cups finely shredded mild Cheddar cheese
1 cup finely shredded Monterey Jack cheese
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
heat the butter in a large skillet over medium-high heat. Add the onion, chile, bell peppers, corn, cumin, and chile powder and sauté until the vegetables are softened, 5 to 7 minutes.
remove from the heat and transfer the mixture to a large mixing bowl to cool. Once the vegetables are cool, stir in the milk and sour cream, rice, 1 cup of the Cheddar, and ½ cup of the Monterey Jack cheese and stir to combine.
transfer the mixture to the slow-cooker insert and sprinkle the remaining cheese over the top of the casserole. Cover and cook on low for 4 to 5 hours, until the casserole is cooked through and is bubbling. Remove the cover and cook for an additional 30 minutes.
serve from the cooker set on warm.
serves 6–8
Chicken and Triple Mushroom Casserole
Different from your usual chicken-and-rice casserole, this dish uses three different types of mushrooms, lemon zest, wild rice, dried apricots, and Marsala wine, and makes a terrific one-pot meal.
½ cup (1 stick) unsalted butter
1 medium onion, finely chopped
1½ pounds assorted mushrooms, such as button, cremini, shiitake, trumpet, and oyster, coarsely chopped
1 teaspoon dried thyme
1½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup Marsala