Adapted from a recipe from the Crockpot cookbook "175 Essential Slow Cooker Classics" this sounds just scrumptious and perfect for our current summer produce which seems to be all potatoes and tomatoes right now. I am billing this as a main dish (which would be great with a green salad to round things out), but it could easily be a side for a grilled meat item or some roast chicken.
1. In a skillet, melt the butter and briefly saute the corn kernels. Add the evaporated milk and reduce until thickened slightly, then remove from heat. Season with nutmeg and black pepper, then stir in the mozzarella cheese. Set aside.
2. Spread the potatoes over the bottom of the slow cooker stoneware. Top with the red onion slices and parsley. Pour the crushed tomatoes over the top, adding a little extra salt if desired (for us, canned tomatoes tend to be salty enough).
3. Spread the corn-cheese mixture overtop of the whole shebang. Cook on low for 8 hours or high for 4 hours, until hot a bubbly. Enjoy!
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 130 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1g|
|Cholesterol 46.6mg||14 %|
|Sodium 500.6mg||17 %|
|Potassium 1458.4mg||38 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 57.2g|
|Protein 20.8g||30 %|
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Calories per serving: 444
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