September 21, 2014

#sponsored: Red Gold Tomatoes for your Crock Pot!

Fall, for me, means that the weather gets cooler, the days get shorter, comfort food shows up on our menu and the holidays are upon us. (Yes, I celebrate the holidays beginning in September, so what?)

I also dig out my Crock-Pot. I will cook just about anything in my Crock-Pot.

Breakfast casserole? Easy-peasy.

Chili? Duh.

My favorite Thanksgiving dish? Yep.

Wait. What does my favorite Thanksgiving dish have to do with Red Gold Tomatoes? Stick with me here ... you're going to love this.

Brian and I started dating over seventeen years ago. Our very first Thanksgiving, we ended up going south to Brian's folks, specifically to Brian's Memaw Bobbi's house in Bromide. It is too a place. Look it up on a map, it's right by Wapanucka.  It is too a place. It's over by Tishomingo. See? You've heard of Tishomingo, right? Thank you, Miranda Lambert.

One of the dishes that was served at the noon-time meal was Granny Collins casserole. It was a creamy, hamburgery, cheesy casserole that was attributed to Granny Collins. But, Donnie, Brian's aunt was now making it for the family gatherings. I loved it.

And the next Thanksgiving, our first Thanksgiving as husband and wife, I ate some more.

And then some more the next year and the next year.

Eventually, I got the recipe from Brian's momma and started making it for myself. Typically, I cook it in the oven. Then, one day, I wanted it because my mind was on the holidays.

But, it was still hot and I didn't want to heat up the kitchen, so I dragged out my Crock-Pot, tweaked the recipe a little bit, and voila! I made Donnie's casserole in the crock pot. It was every bit as delicious as it is when it comes from the oven.

Bonus! I got to use Red Gold Tomatoes as well!

Donnie's Casserole 

(Brian sometimes calls it Granny Collins Casserole still, but the girls and I refer to it as Donnie's Casserole.)

1 - 1 1/2 lb ground beef, browns, crumbled and drained, salted and peppered
1 onion, diced and cooked with the ground beef
1 small container of sour cream
1 brick of cream cheese
1 pkg of your favorite pasta, cooked and drained
2 c beef stock or consomme
2 c shredded cheese
1 14.5 oz can  of Red Gold diced tomatoes with green chilies

While the beef is still hot, stir in the cream cheese and sour cream and let it melt together with the beef-onion mixture. Put this into a sprayed Crock-Pot and add the can of Red Gold Tomatoes and the beef stock. Mix well. Cook for four hours on low. The last hour, top with shredded cheese.

Red Gold Tomatoes is hosting a "Red Gold 2-a-day Crock-Pot Give-a-way!" They are not only sharing all of their Crock-Pot recipes with you at the previous link, but they are also giving away two Crock-Pots a day until October 8. This promotion is being run through their Facebook page, so head on over there to check it out!

In the meantime, share with me your favorite Crock-Pot recipes. I'm always looking for something good and new to try.


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