Slow-Cooker Cheesy Winter Vegetables Casserole

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

  • prep time 15 min
  • total time 7 hr 15 min
  • ingredients 8
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    135
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    480mg
    480%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    8%;
    Calcium
    8%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1/2 High-Fat Meat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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