Slow Cooker Cheesy Vegetable Casserole (Printable Version)
A creamy, cheesy blend of California vegetables melts to perfection in the slow cooker.
# Ingredients:
→ Main
01 -
680 g California medley vegetables (two 340 g bags, typically a mix of broccoli, cauliflower, and carrots), frozen
02 -
300 g cheddar cheese condensed soup
03 -
120 ml vegetable broth
04 -
120 g shredded cheddar cheese, divided
# Steps:
01 -
Place the California medley vegetables, condensed cheddar soup, vegetable broth, and 60 g of the shredded cheddar cheese in the slow cooker. Stir thoroughly to distribute the ingredients evenly.
02 -
Cover and cook on low setting for 3–4 hours, or until the vegetables are nearly tender.
03 -
Sprinkle the remaining 60 g of shredded cheddar cheese evenly over the surface. Replace the lid.
04 -
Continue cooking for an additional 30 minutes until the cheese is fully melted and all vegetables are fork-tender.
# Notes:
01 -
For best results, do not open the slow cooker during cooking as this can extend the required time for vegetables to become tender.