Cheesy Winter Vegetables Casserole

Great slow cooker side dish. Can add more ground red pepper if you want it spicier.

Ready In: 7 hrs 15 mins

Serves: 12


  • 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 3/4ounce) can  condensed cheddar cheese soup
  • 2  teaspoons Worcestershire sauce
  • 18 teaspoon  ground red pepper, if desired (cayenne)
  • 1  cup  frozen sweet peas, thawed
  • 1  cup cheddar and american blend cheese (4 oz.)


  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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