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Prep 15min
Total7hr15min
Servings12
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Ingredients
1
(1 lb. 4-oz.) pkg. refrigerated new potato wedges
1
(16-oz.) pkg. fresh baby carrots
1
medium stalk celery, cut into 1-inch pieces
1
(10 3/4-oz.) can condensed Cheddar cheese soup
2
teaspoons Worcestershire sauce
1/8
teaspoon ground red pepper (cayenne), if desired
1
cup frozen sweet peas, thawed
4
oz. (1 cup) shredded Cheddar and American cheese blend
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Steps
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.
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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.
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.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
135
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
480mg
20%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
8%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 High-Fat Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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