Wednesday, January 15, 2014

A Country Crock Casserole Club BIG #Giveaway: plus a Thanksgiving Family Fave Veggie Casserole Recipe

This is a sponsored post on behalf of the Country Crock Casserole Club.


This Country Crock Casserole Club kit highlights the Thanksgiving Family Fave Veggie Casserole! Even though Thanksgiving has come and gone, this is a wonderful casserole to have with your favorite entree all year long. 

This Thanksgiving Family Fave Veggie Casserole is the perfect casserole to please the whole family and takes minimal time to create. You can even change up the veggie to your family's liking.

Feel free to check out Countrycrock.com/recipes, Country Crock Facebook page and @CountryCrock on Twitter for more great recipe ideas and ideas!

My package finally arrived after a slight delay/change of address but I was happy it landed safely in my hands. This was a great kit! I received a gift card to purchase ingredients, a Country Crock VIP Coupon, Recipe card and a gorgeous Wüsthof® Classic Ikon 6" Chef's Knife!


I made baked potatoes and these Spicy Honey Brushed Chicken Thighs to go with this delicious veggie casserole. I kept the recipe pretty much to the original since we all like those veggies and I only added some simple seasonings. For my gluten free version, I used crushed plain potato chips in place of the panko.


I had my little ones carefully shred the cheese, they thought that was fun. I steamed my veggies for about 8 minutes so they could finish cooking while in the oven and not become too soft.
My family loved this casserole.

my gluten free version

Thanksgiving Family Fave Veggie Casserole

slightly adapted from Country Crock

1/2 cup Country Crock® Spread, divided
2 cups chopped onions
3/4 cup panko bread crumbs (omit if eating gluten free)
8 cups slightly steamed mixed vegetables (broccoli, cauliflower florets, red pepper and green beans)
1 TBL garlic, chopped
Salt & Pepper to taste
1/4 tsp paprika
1 1/2 cups shredded sharp cheddar cheese, divided

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, garlic, salt and pepper and paprika; 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.


This knife!!! Oh my goodness is it awesome! I swear it just touched the veggies and sliced them like butter. Be sure to enter to win and maybe you'll be the Grand prize winner of one too!!

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ONE WEEK GIVEAWAY!
I am being offered six (6) giveaways for my blog readers to have the chance to win, enter below to win!

One (1) grand prize winner:
(the first name announced on the rafflecopter form below will be the grand prize winner)
- Country Crock VIP Coupon (good for one free tub)
- Recipe card - Thanksgiving Family Fave Veggie Casserole
- Wüsthof® Classic Ikon 6" Chef's Knife

Five (5) runner up winners:
- Country Crock VIP Coupon (good for one free tub)
- Recipe card - Thanksgiving Family Fave Veggie Casserole



*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Country Crock Casserole Club. The product(s) in this review were provided to me free of cost for the purpose of conducting my review and or giveaway. All opinions expressed in this review are my own. This giveaway is provided by the company. Product info and stock images if any are provided by PR or Co.

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29 Lovely Comments:

Stephanie Phelps said...

I would also add some zucchini and squash to make it my own. It sounds fantastic the way it is though.

renata said...

I would add in some mozzarella cheese too to make a really cheesy delicious combo!

Hifam said...

I'm gluten free so I'd have to omit the bread crumbs. I think adding zucchini sounds wonderful.

AnnaZed said...

I am such a Panko fan, I love that stuff, so versatile. I think I would make the same thing but with parmesan instead of the cheddar, and maybe some sour cream too.
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{in the contest I am Margot Core on the Rafflecopter}

Ray said...

I would add some fresh tomatoes, zucchini and mushrooms with more cheese on top!

CatOLuck said...

I would use stuffing crumbs instead of panko, omit the green beans and add a white cheese.

1froglegs said...

If it was me making it with zero input from my wife, I would remove most of the vegetables and add some chicken or turkey.

Taryn Tener said...

Not a big cauliflower fan.... I think squash, or maybe even eggplant would be yummy!

kmcgrew213 said...

i'd love to add a sprinkle of french fried onions on top of the casserole! thanks for the chance!!

joyce said...

I would add some yellow corn and also some drained, rinsed black beans for added protein. I'd add a little thyme and basil to taste. Just a smidge.

Chrissy Malave said...

I like the recipe as you have it, I may throw in more of a veggie variety add in some corn, and water chestnuts

Mary Rogers said...

I wouldn't add the broccoli or the cauliflower. I'd maybe add some other veggies instead or exclude them all together.

lmurley2000 said...

I don't see that it needs anything else, it looks good the way it is

Diana Stanhope said...

That sounds awesome the way it is. If I had to change it I would add some more veggies maybe squash and fresh kale.

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