Slow-Cooker Cheesy Winter Vegetables Casserole

Gluten Free
Dairy Free
Health score
5%
Slow-Cooker Cheesy Winter Vegetables Casserole
435 min.
12
117kcal

Suggestions


As the chilly winter months roll in, there's nothing quite like a warm, comforting dish to bring the family together. Introducing our Slow-Cooker Cheesy Winter Vegetables Casserole—a delightful blend of seasonal vegetables that not only warms the heart but also caters to those with dietary restrictions, being both gluten-free and dairy-free. This casserole is the perfect side dish for holiday gatherings or a cozy family dinner, offering a deliciously creamy texture without the guilt.

Imagine the aroma of tender new potatoes, vibrant baby carrots, and crisp celery mingling together in your slow cooker, creating a symphony of flavors that will have everyone asking for seconds. The addition of a rich, savory Cheddar cheese soup, combined with a hint of Worcestershire sauce and a touch of cayenne pepper, elevates this dish to a whole new level of deliciousness. And let’s not forget the sweet peas and a blend of Cheddar and American cheese that add a delightful creaminess just before serving.

With a total cooking time of just over seven hours, this casserole is a set-it-and-forget-it recipe that allows you to enjoy your day while it cooks to perfection. Whether served as a side dish, antipasti, or even a hearty snack, this Slow-Cooker Cheesy Winter Vegetables Casserole is sure to become a beloved staple in your winter recipe collection. Gather your loved ones, and let the comforting flavors of this dish warm your home and hearts!

Ingredients

  • lb baby potatoes refrigerated
  • 16 oz baby carrots fresh
  • medium stalk celery cut into 1-inch pieces
  • 10.8 oz condensed cream of cheddar cheese soup canned
  • teaspoons worcestershire sauce 
  • 0.1 teaspoon ground pepper red (cayenne)
  • cup peas sweet frozen thawed
  • cup processed cheese food shredded

Equipment

  • bowl
  • slow cooker

Directions

  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.
  2. Pour soup mixture over vegetables; stir gently to coat.
  3. Cover; cook on Low setting for 6 to 7 hours.
  4. 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 Facts

Calories117kcal
Protein14.21%
Fat37.02%
Carbs48.77%

Properties

Glycemic Index
18.26
Glycemic Load
5.43
Inflammation Score
-10
Nutrition Score
10.670434748349%

Flavonoids

Apigenin
0.09mg
Luteolin
0.04mg
Kaempferol
0.31mg
Quercetin
0.28mg

Nutrients percent of daily need

Calories:117.28kcal
5.86%
Fat:4.87g
7.5%
Saturated Fat:2.55g
15.91%
Carbohydrates:14.45g
4.82%
Net Carbohydrates:11.57g
4.21%
Sugar:3.6g
4%
Cholesterol:12.68mg
4.23%
Sodium:376.06mg
16.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.21g
8.42%
Vitamin A:5542.75IU
110.85%
Vitamin C:13.51mg
16.38%
Calcium:152.13mg
15.21%
Potassium:425.48mg
12.16%
Phosphorus:121.42mg
12.14%
Fiber:2.88g
11.51%
Vitamin B6:0.18mg
9.04%
Manganese:0.17mg
8.65%
Vitamin K:8.57µg
8.17%
Folate:26.34µg
6.59%
Copper:0.11mg
5.43%
Iron:0.94mg
5.24%
Vitamin B1:0.08mg
5.13%
Magnesium:20.02mg
5.01%
Vitamin B3:0.89mg
4.45%
Selenium:3.05µg
4.35%
Vitamin B2:0.07mg
4.26%
Zinc:0.62mg
4.14%
Vitamin B5:0.33mg
3.31%
Vitamin B12:0.17µg
2.92%