It's almost Thanksgiving Day here in the U.S. and I'm almost ready for it. Are you? How about a speedy casserole that's sure to become a favorite? I have that for you PLUS an interview I was lucky enough to do with Carla Hall of The Chew and Top Chef fame. She also shared some recipes with me that I'll pass on to you. This way you'll not only be ready for the big day, but you'll also be ready for those leftovers!
First up: The Interview! Top Chef Season 5 was our very favorite. In fact, I've had the pleasure to meet Fabio Viviani twice (interview here and photos here) and now I've spoken with Carla Hall. A true fan's ultimate experiences.
Isn't she just adorable? I can't say it enough! I was so nervous I was giggling too much and quaking in my shoes. She really helps a person relax because she's just so personable and I LOVE her views on food.
Check out the recipes for the dishes Carla shared in the interview here:
- Caesar Green Bean Casserole with Buttery Croutons
- Buttery Onion Crumb Brussels Sprouts Casserole
- Upside-Down Hot Turkey Sandwich Casserole
I can't wait for leftovers to make that last one.
Now, The Recipes! First is my take on the Country Crock Thanksgiving Family Fave Veggie Casserole.
(My additions/changes are in red)
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| I love walnuts for extra crunch on top of my casseroles! |
Thanksgiving Family Fave Veggie Casserole
1/2 cup Country Crock® Spread, divided
2 cups chopped onions
3/4 cup Panko bread crumbs (I also added 1 cup of chopped walnuts)
8 cups cooked mixed vegetables (I used broccoli, Romanseco cauliflower and baby carrots)
1 1/2 cups shredded 2 % cheddar cheese, divided (I used 1 cup white cheddar and 1 cup sharp cheddar)
Directions:
Preheat oven to 375°.
Melt 1/4 cup Country Crock® Spread over medium-high heat in large nonstick skillet and cook onion, stirring occasionally, until golden brown, about 8 minutes.
Stir in bread crumbs and cook, stirring occasionally, until lightly toasted, about 2 minutes; remove to bowl. Melt remaining 1/4 cup Spread in same skillet and add vegetables; toss to coat.
Pour 1/2 into shallow 2-qt. baking dish.
Sprinkle with 1/2 of the cheese and 1/2 of the crumb mixture.
Repeat with remaining ingredients.
Bake until heated through and cheese is melted, about 25 minutes.
TIP: Thawed frozen vegetables or canned vegetables can be used instead of fresh.
