*Sorry no picture today – my scanner wasn’t working and then I forgot to post this on Friday!
Vegetable Medley with Creamy Herb Sauce
My mom found this recipe from one of the Raley’s newsletters, and we now LOVE to have it add to our Thanksgiving meal! It is super easy to put together can slave away all on it’s own in the slow cooker. It’s sure to please anyone who loves some yummy veggies! I especially love all of the colors that go into this dish.
Vegetable Medley with Creamy Herb Sauce
2 (16-oz.) packages frozen corn, thawed
2 cups small peeled baby carrots
4 green onions, sliced
2 small red bell peppers, cored, seeded and
diced
2 (1.6-oz.) packages Knorr Garlic and Herb
Sauce Mix
1-1/2 cups Land O’Lakes Fat Free
Half-and-Half
3 cups small broccoli flowerets
Combine all ingredients except broccoli in a large
slow cooker. Cook on HIGH for 1 hour. Stir in
broccoli and cook for 1 hour more on HIGH.
Transfer to a serving dish and sprinkle with
Buttered Crumbs, if desired.
Makes 10 to 12 servings.
Buttered Crumbs: Melt 1 tbsp. butter in a small
skillet. Stir in 1/4 cup Italian style breadcrumbs
and cook over medium heat, stirring frequently,
until golden brown.
Printable version:
- 2 (16-oz.) packages frozen corn, thawed
- 2 cups small peeled baby carrots
- 4 green onions, sliced
- 2 small red bell peppers, cored, seeded and
- diced
- 2 (1.6-oz.) packages Knorr Garlic and Herb
- Sauce Mix
- 1-1/2 cups Land O’Lakes Fat Free
- Half-and-Half
- 3 cups small broccoli flowerets
- Combine all ingredients except broccoli in a large slow cooker. Cook on HIGH for 1 hour.
- Stir in broccoli and cook for 1 hour more on HIGH.
- Transfer to a serving dish and sprinkle with Buttered Crumbs, if desired.
- Melt 1 tablespoon butter in a small skillet. Stir in 1/4 cup Italian style breadcrumbs
- and cook over medium heat, stirring frequently, until golden brown.
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