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

Time 7h15m

Yield 12

Number Of Ingredients 8

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:

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