Cheesy Winter Vegetables Casserole |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 12 |
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Great slow cooker side dish. Can add more ground red pepper if you want it spicier. Ingredients:
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.) |
Directions:
1. In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
2. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
3. Cover; cook on Low setting 6 to 7 hours.
4. About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.
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