This is quite similar to my Fried Rice recipe, but with Fall Flavors.
If you are looking for additional Fall Recipes, here is a collection that might be helpful to you! :-)
Day 285.
I found this recipe in the Taste of Home Halloween magazine. It traditionally is baked in the oven, but was easily translated to crockpot cooking.
This was the first dinner in a long time that we all ate.
The planets must have been in proper alignment.
The Ingredients.
serves 4 to 6
1 pound sausage (I used chicken with artichoke and garlic)
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, peeled and chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice (I had white basmati leftovers)
1/2 cup raisins
1 tablespoon dried parsley flakes
1 tablespoon brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon black pepper (start with 1/8 if your kids don't tolerate a touch of spice)
1/3 cup chicken broth or water (I used water)
The Directions.
The amount of ingredients fit nicely in a 4 quart crockpot.
If you only have a 6-quart slow cooker, that's fine, but check on it a few hours earlier.
This freezes and reheats well, so feel free to increase the quantities and make a Huge Ol Batch! :-)
I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage.
It's a pretty easy recipe to adapt to your needs.
If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
Otherwise, dump all the ingredients into the crock, and stir well.
Cover and cook on low for 5-7 hours, or on high for 3-4.
You're really only heating through, and allowing the vegetables to soften.
This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.
This is essentially a Fried Rice recipe -- but with Fall Flavors and without any added butter or oil. It's also lower in sodium if regular fried rice makes you nervous because of the Soy Sauce.
And of course, I do make Fried Rice in the crockpot and here is my recipe for it. :-)
The Verdict.
We decided that eating this felt exactly like eating a bowl full of Fall.
The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes.
I will make this again, often.
I found this recipe in the Taste of Home Halloween magazine. It traditionally is baked in the oven, but was easily translated to crockpot cooking.
This was the first dinner in a long time that we all ate.
The planets must have been in proper alignment.
The Ingredients.
serves 4 to 6
Autumn Sausage Casserole Recipe -- easy, family friendly recipe
1 pound sausage (I used chicken with artichoke and garlic)
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, peeled and chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice (I had white basmati leftovers)
1/2 cup raisins
1 tablespoon dried parsley flakes
1 tablespoon brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon black pepper (start with 1/8 if your kids don't tolerate a touch of spice)
1/3 cup chicken broth or water (I used water)
The Directions.
The amount of ingredients fit nicely in a 4 quart crockpot.
If you only have a 6-quart slow cooker, that's fine, but check on it a few hours earlier.
This freezes and reheats well, so feel free to increase the quantities and make a Huge Ol Batch! :-)
I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage.
It's a pretty easy recipe to adapt to your needs.
If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
Otherwise, dump all the ingredients into the crock, and stir well.
Cover and cook on low for 5-7 hours, or on high for 3-4.
You're really only heating through, and allowing the vegetables to soften.
This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.
This is essentially a Fried Rice recipe -- but with Fall Flavors and without any added butter or oil. It's also lower in sodium if regular fried rice makes you nervous because of the Soy Sauce.
And of course, I do make Fried Rice in the crockpot and here is my recipe for it. :-)
The Verdict.
The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes.
I will make this again, often.
