Slow Cooker Cheesy Winter Vegetables Casserole

By angiej936

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 Green Giant® Frozen Sweet Peas, thawed
• 4 oz. (1 cup) shredded Cheddar and American cheese blend

Details

Servings 12
Preparation time 15mins
Cooking time 22mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

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