So has everyone recovered from the Thanksgiving overload? I wish I could say I was good this year but…I think the amount of Pecan Pie I consumed goes against that statement on all levels! There is just something about Pecan Pie that makes me forget how many calories are in each deliciously amazing slice, yummy! The end of Thanksgiving also mean leftovers and this year I was left with a VERY large amount of mashed potatoes so time to figure out the perfect ways to utilize those spuds. Enter: the slowcooker! I have talked before about how amazing I find slow cooker and how much I try to utilize it this time of year. There is just something wonderful about coming home to an amazing smell and a ready to go dinner that makes winter traffic melt away. This recipe also involves very little prep in the morning, and when you get home all you have to do is mash some potatoes which is another great way to get rid of any lingering traffic issues.
– 2 cans white beans
– 2 cups frozen edamame
– 1lb baby carrots, broken in half if desired
– 1 onion, cut into wedges
– 2 cups frozen cauliflower florets
– 1 cup frozen peas
– 1 cup frozen corn
– 1 can low sodium cream of mushroom soup
– 1 1/2 cups water
– 2 1/2 cups mashed potatoes
– 1 cup shredded cheddar cheese
– salt and pepper to taste
1. Stir together all of the ingredients minus the potatoes and cheese in a large slow cooker. Cook on low for 8-9hrs
2. Meanwhile prep the mashed potatoes using your favorite recipe. I use one from the Joy of Cooking for Garlic Mashed Potatoes but anything goes! If you want to make this super easy some grocery stories sell mashed potatoes in the prepared food section.
3. Season the vegetables to taste with salt and pepper. Spoon the mashed potatoes on top and turn slow cooker to high. Cook for 30minutes, top with the shredded cheese then cook for a final 30minutes. Serve!
Nice and simple and delicious! Feel free to switch up the vegetables going inside the pie based on what you have available and what your family prefers. You could also substitute out the 1/2 cup of water for 1/2 cup of a dry white wine for an extra taste. This can also be prepared using the high setting for three hours in place of step one, and then following the rest of the directions as given. This recipe is a great base for other simple slow cooker dinners, such as pot pie, vegetables w/dumplings, and tamale pie.