Cheesy Veggie Casserole (Printable Recipe)
California vegetables mix with creamy cheese and get gooey and tender right in the slow cooker.
# Ingredients You'll Need:
→ Main
01 -
120 g cheddar cheese, shredded (keep half for later, half for mixing in)
02 -
120 ml veggie broth
03 -
300 g condensed cheddar cheese soup
04 -
680 g frozen California mix veg—usually broccoli, cauliflower, carrots (that's two 340 g bags)
# Steps to Follow:
01 -
Throw your frozen California veggies, soup, half the shredded cheddar, and veggie broth into the slow cooker. Give everything a solid stir so it’s all mixed up.
02 -
Pop the lid on and set the slow cooker to low. Leave it for about 3 to 4 hours. You want the veggies almost soft.
03 -
Scatter the rest of the cheddar across the top. Put the lid back on.
04 -
Let it stay on low for another 30 minutes. Wait for the cheese on top to melt and your veggies to get super soft. That means it’s done.
# Extra Tips:
01 -
Keep the lid on while it's cooking. If you open it early, your veggies will take longer to get soft.