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slow-cooker cheesy winter vegetables casserole

3.0

(1)

www.pillsbury.com

Your Recipes

Prep Time: 15 minutes

Total: 7 hours, 15 minutes

Servings: 12

Cost: $1.84 /serving

Author : Betty Crocker Kitchens

Ingredients

Remove All · Remove Spices · Remove Staples

1 (1 lb. 4-oz.) pkg. refrigerated new potato wedges1 (16-oz.) pkg. fresh baby carrots1 medium stalk celery, cut into 1-inch pieces1 (10 3/4-oz.) can condensed Cheddar cheese soup2 teaspoons Worcestershire sauce1/8 teaspoon ground red pepper (cayenne), if desired1 cup frozen sweet peas, thawed4 oz. (1 cup) shredded Cheddar and American cheese blend

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Instructions

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Step 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.

Step 2

Cover; cook on Low setting for 6 to 7 hours.

Step 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.