Slow-Cooker Cheesy Winter Vegetables Casserole

Slow-Cooker Cheesy Winter Vegetables Casserole

Between the convenient frozen potatoes and sweet peas and the no-hassle slow cooker method, this casserole can't help but be a winner.

Prep Time



Total Time






(1 lb. 4-oz.) pkg. refrigerated new potato wedges
(16-oz.) pkg. fresh baby carrots
medium stalk celery, cut into 1-inch pieces
(10 3/4-oz.) can condensed Cheddar cheese soup
teaspoons Worcestershire sauce
teaspoon ground red pepper (cayenne), if desired
cup Green Giant® Frozen Sweet Peas, thawed
oz. (1 cup) shredded Cheddar and American cheese blend
  1. In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and celery. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables; stir gently to coat.
  2. Cover; cook on Low setting for 6 to 7 hours.
  3. About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook an additional 10 minutes or until carrots are tender.
Makes 12 (1/2-­cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Spice up this recipe by adding up to twice the amount of ground red pepper, or omit it if mild is your pleasure.
Thaw the peas in the refrigerator while the casserole cooks.
Serving Suggestions
Serve this casserole with pork chops, beef roast or ham.
For a crisp onion topping at your potluck, tote French fried onions along with your slow cooker and garnish the casserole with them just before serving.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 135
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 3g,),
  • Cholesterol 15mg;
  • Sodium 480mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 5g;
Percent Daily Value*:
    • 1 Starch;
    • 1/2 High-Fat Meat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.