Best Low Fat Cheesy Veggie Bake Crock Pot Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CROCK POT CALIFORNIA VEGETABLE CHEESE BAKE



Crock Pot California Vegetable Cheese Bake image

Make and share this Crock Pot California Vegetable Cheese Bake recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 5

4 cups frozen broccoli carrots cauliflower mix, thawed
1/2 cup finely chopped onion (can use frozen chopped onion)
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
1/4 cup chopped pimiento, drained
1 1/2 cups cubed velveeta light processed cheese

Steps:

  • Spray slow cooker container with butter-flavored cooking spray.
  • In prepared container, combine thawed vegetables & onion.
  • Add mushroom soup, pimiento & cheese.
  • Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
  • Mix well to combine.
  • Cover & cook on LOW for 4 to 6 hours.
  • Mix well before serving.

Nutrition Facts : Calories 6.7, Sodium 80.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 0.2

SLOW-COOKER CHEESY WINTER VEGETABLES CASSEROLE



Slow-Cooker Cheesy Winter Vegetables Casserole image

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

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 7h15m

Yield 12

Number Of Ingredients 8

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:

  • 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.
  • Cover; cook on Low setting for 6 to 7 hours.
  • 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.

Nutrition Facts : Calories 135, Carbohydrate 17 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 480 mg, Sugar 4 g

Related Topics