I'll be traveling to North Carolina for dinner tomorrow. Dinner with the
brother's family and two exchange students (Thailand and Egypt) and I've
volunteered to do all the sides.
My brother has requested my mother's creamed onions. No problem-stove
top! I can even brown 'em up in a shallow dish in the oven as the turkey
rests. But my SIL has already informed me oven time is at a premium so
I'd like to avoid that problem. I'm planning on more veggies, as well as
a baked apple-cranberry casserole my own family has been enjoying for 20
years.
My question is- this is normally baked in the oven. Do you think I'll
get a decent outcome if I slap it in a crockpot instead? I rarely use my
crock pot so don't know if the apples will get nice and concentrated in
there as they do in the oven? I don't want them to be excessively juicy
or wet as I know meats sometimes can do in the crock pot sans
evaporation from an open dish. How long do you think I need to plan for
if the crock pot is a alternative?
Here is the recipe-
* Exported from MasterCook *

Cran-Apple Casserole

Recipe By :Festive Feasting Virginia Style; Va. Dept. of Agriculture
Serving Size : 8 Preparation Time :0:15
Categories : Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chopped apples
2 cups fresh cranberries
1/2 cup oats
2 cups sugar -- *see note
1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons butter

* I prefer to use 2 T. flour and 1 cup of sugar

Mix and place fruit in a 3 quart buttered casserole. Combine dry
ingredients and pat on top. Dot with butter. Cover and bake for 45
minutes at 325 degrees.