Monday, September 9, 2013

Monday Morning in the Kitchen: Veggie Pie Casserole

I love autumn.  I know it's still technically summer, and it still feels like summer, but I decided to fix an autumn dinner today.  It's simple, inexpensive, and filling.




Veggie Pie Casserole
Spray the inside of a crock pot with cooking spray.  Dice 2 potatoes (peeled), 1 large carrot, 2 celery stalks, and one small onion, and add to crock pot.  Melt 2 tablespoons butter, and stir in 1/8 cup whole-wheat flour and 1 teaspoon poultry seasoning.  Add butter/flour mixture to vegetables.  Cover and cook on low for 6 hours.  
Transfer vegetables to 8 x 8 pan, and preheat oven to 425°. 

While oven preheats, mix 1 c. whole-wheat flour, 1/2 tablespoon baking powder, and 1/4 teaspoon salt.  Cut in 1/8 cup shortening, then add 1/3 cup of milk.  Stir to combine.  Roll dough out to 8 inch square.  Add dough to top of vegetable mixture.  Bake for 20 minutes. 

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Thanks for changing seasons, even if they aren't quite changing yet.

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4 comments:

  1. I had to pin this. It looks wonderful.

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  2. Looks yummy: I love the foods of Autumn and Winter - so filling and comforting.

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  3. Delicious and nutritious. I might even replace the potatoes with diced sweet potatoes. Thanks for sharing.

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