Traditional Thanksgiving sides made in a crock pot
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By MYFOXATLANTA STAFF
ATLANTA -
Jenna Marwitz and Nicole Spa, authors of the Slow Cookin' Companion, stopped by Good Day Atlanta and had a few traditional Thanksgiving side items that can be cooked in a crock pot!
The authors will be at a book signing at Barnes & Noble, 120 Perimeter Center West, Ste. 300 in Atlanta at 7 p.m.
Corn Casserole
Ingredients: ½ cup butter 1 cup sour cream 1 egg 1 (16 ounce) whole kernel corn, drained 1 (16 ounce) cream style corn 1 small box cornmeal mix
Directions: In a bowl mix butter, sour cream, and egg together. Mix in both corns and muffin mix. Spray slow cooker and pour batter in the crock. Cover & cook on high for 2-3 hours or until toothpick inserted comes out clean.
Green Bean Casserole
Ingredients: 1 (28-ounce) package frozen cut green beans 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1 16-ounce container Alfredo cheesy sauce 6-ounce package french-fried onions, divided Salt and pepper, to taste
Directions: Combine green beans, onion, garlic, bell pepper, Alfredo sauce, 1⁄2 the package of french-fried onions, and salt and pepper in the slow cooker; mix well. Cook on HIGH for 3–4 hours. Remove lid and sprinkle with the remaining french-fried onions. Continue to cook for another hour or serve immediately, whichever you prefer.
Olive's Easy Cheese Potatoes
Ingredients: 2 cups grated Colby cheese 1 cup grated Monterey Jack cheese 1 (2-pound) package frozen hash browns, partially thawed 1 (16-ounce) package sour cream 1/2 cup onion, chopped 1/2 cup bell pepper, chopped 1 small jar pimientos, drained 1 tablespoon chicken bouillon
Directions: Spray the slow cooker with nonstick cooking spray. In a medium bowl, mix together both cheeses. In another bowl, mix together hash browns, sour cream, onion, bell pepper, pimientos, bouillon, and half of cheese mixture. Pour into the slow cooker. Top with the remaining cheese. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
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