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Slow-Cooker Cheesy Winter Vegetables Casserole

  • Prep 15 min
  • Total 7 hr 15 min
  • Servings 12

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

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

Steps

Hide Images
  • 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.

Expert 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.
  • 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

Nutrition Facts

Serving Size: 1/2 Cup
Calories
135
Calories from Fat
45
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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