Low Fat Cheesy Veggie Bake Crock Pot Food

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
• In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
• Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

SLOW COOKER CHEESY VEGETABLE CASSEROLE

Steps:

• Place California medley vegetables, cheese soup, vegetable broth, and 1/2 cup of cheese in the slow cooker. Mix well and allow to cook on low for 3-4 hours.
• Add remaining cheddar cheese on top and cover with lid. Allow to cook for an additional 30 minutes until cheese is melted and all vegetables are tender.

LOW FAT CHEESY VEGGIE BAKE (CROCK POT)

Steps:

• Spray crockpot with butter-flavored nonstick cooking spray.
• Add thawed vegetables and onion to crockpot, then add mushroom soup and cheese and spices and mix well.
• Cover; cook on low 4-6 hours.
• Mix well before serving. Serve over rice.
• OPTION: MAKE IN OVEN.
• Preheat oven to 350F.
• Combine all in a large baking dish.
• Bake for 30 minutes -- stir
• Bake for an additional 20 minutes.

CROCK POT CALIFORNIA VEGETABLE CHEESE BAKE

Steps:

• Spray slow cooker container with butter-flavored cooking spray.
• In prepared container, combine thawed vegetables & onion.
• Add mushroom soup, pimiento & cheese.
• Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
• Mix well to combine.
• Cover & cook on LOW for 4 to 6 hours.
• Mix well before serving.

SLOW COOKER CHEESY VEGETABLES

Steps:

• Place chopped cauliflower and broccoli into the slow cooker.
• Add sliced leeks and carrots.
• In a medium bowl, whisk together the soup, sour cream, 1 cup cheddar cheese, mozzarella cheese, milk, and seasonings.
• Pour sauce over the vegetables, and stir gently.
• Place cover on slow cooker and cook on low 4-5 hours. Top with remaining cheddar cheese and allow it to melt. Serve.

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Steps:

• Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
• Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
• To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
• Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

SLOW-COOKER CHEESY WINTER VEGETABLES CASSEROLE

Steps:

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