Description
This Slow Cooker Vegetable Casserole is a comforting, easy-to-make dish perfect for busy days. Combining a medley of frozen vegetables with creamy condensed soup and sharp cheddar cheese, it delivers a rich, cheesy vegetable bake cooked gently over several hours to develop deep flavors without requiring much active cooking time.
Ingredients
Scale
Vegetables
- 20 ounce bag frozen mixed vegetables
- 12 ounces frozen broccoli
Other Ingredients
- 10.5 ounces can of condensed cream of chicken soup
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup chicken broth
- Pinch of salt and black pepper
Instructions
- Combine Ingredients: Add all frozen vegetables, cream of chicken soup, shredded cheddar cheese, chicken broth, salt, and black pepper into the slow cooker. Mix thoroughly to combine all ingredients evenly.
- Slow Cook: Place the lid on the slow cooker and cook the mixture on the low setting for 3 to 4 hours, allowing the vegetables to become tender and flavors to meld together.
- Finish and Serve: Remove the lid carefully, stir the casserole to distribute any melted cheese and ensure an even texture, then serve warm.
Notes
- You can use any combination of your favorite frozen vegetables to customize this casserole to your taste.
- Store any leftovers in an airtight container and refrigerate to maintain freshness for up to 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg
