Slow Cooker Cheesy Winter Vegetables Casserole Recipes

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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

CHEESY WINTER VEGETABLES CASSEROLE



Cheesy Winter Vegetables Casserole image

Make and share this Cheesy Winter Vegetables Casserole recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 7h15m

Yield 12 serving(s)

Number Of Ingredients 8

6 large potatoes, peeled and cut into wedges
1 (16 ounce) bag fresh baby carrots
1 medium celery rib, cut into 1-inch pieces
1 (10 3/4 ounce) can condensed cheddar cheese soup
2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper, if desired (cayenne)
1 cup frozen sweet peas, thawed
1 cup cheddar and american blend cheese (4 oz.)

Steps:

  • In 3-1/2 to 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 6 to 7 hours.
  • About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.

Nutrition Facts : Calories 204.6, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.8, Sodium 252.7, Carbohydrate 40.8, Fiber 6.4, Sugar 4.7, Protein 6.2

CROCK POT WINTER VEGETABLE CASSEROLE



Crock Pot Winter Vegetable Casserole image

This recipe is adapted from "The Slow Cooker Cookbook". You can also make a non-vegetarian version of this dish by adding some fried chopped bacon or pancetta to the pot with the vegetables.

Provided by NotQuiteVegetarian

Categories     Potato

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

400 ml dry cider
250 ml vegetable stock, boiling (or chicken stock if you prefer)
3 leeks, cut into 2 cm slices
3 carrots, peeled and cut into 2 cm chunks
3 parsnips, peeled and cut into 2 cm chunks
1 turnip, peeled and cut into 2 cm chunks
1 swede, peeled and cut into 2 cm chunks
300 g potatoes, peeled and cut into 2 cm chunks
3 bay leaves

Steps:

  • Pour cider into ceramic cooking pot with stock.
  • Cover with lid and switch to high.
  • Add prepared vegetables and bay leaf.
  • Cover and cook for 4 hours.
  • Serve in warmed deep soup plates.

Nutrition Facts : Calories 160.7, Fat 0.6, SaturatedFat 0.1, Sodium 89.2, Carbohydrate 36.8, Fiber 7.1, Sugar 11.9, Protein 4.4

SLOW COOKER CHEESY CAULIFLOWER CASSEROLE



Slow Cooker Cheesy Cauliflower Casserole image

A great cauliflower side dish that goes well with just about anything. An easy way to get kids to eat veggies.

Provided by Yoly

Categories     Side Dish     Casseroles     Cauliflower

Time 2h20m

Yield 4

Number Of Ingredients 11

3 slices bacon
nonstick cooking spray
1 medium head cauliflower, cut into florets
¼ cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground turmeric
1 (10.75 ounce) can cream of chicken soup (such as Campbell's®)
½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese
1 scallion, green part only, thinly sliced

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and divide into thirds.
  • Spray the inside of a slow cooker with cooking spray.
  • Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric.
  • Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over cauliflower mixture.
  • Cook on High until cauliflower is cooked to your liking, about 2 hours. Stir in 2/3 of the crumbled bacon just before serving.
  • Transfer to serving platter and top with green onion and remaining bacon.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 12.7 g, Cholesterol 41 mg, Fat 15.4 g, Fiber 3 g, Protein 14.5 g, SaturatedFat 7.2 g, Sodium 1248 mg, Sugar 3.6 g

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