Slow cooker side dish are a lifesaver when cooking big meals. This Slow Cooker Cheesy Vegetable Casserole is so simple to make and it tastes amazing. All you need is to dump it into the slow cooker and walk away!
Making side dish recipes in the slow cooker is pretty much the best thing ever. When it comes to cooking big meals for parties, a large family or even a special holiday making your sides in the slow cooker will save you time and even space. When it comes to roasting a turkey or baking a ham it can take hours in the oven.
This Slow Cooker Cheesy Vegetable Casserole is so simple to make. I just dump it all into the slow cooker, give it a good mix, then let the slow cooker do all the work for you. Once your veggies are tender and cheese is melted you are good to go!
How to make Slow Cooker Cheesy Vegetable Casserole:
This recipe is so simple to make. It's a favorite of mine because of that! Dump it into the slow cooker, give it a mix, and cook. Simple and easy is the best way to go for side dish recipes. Here is how to make this recipe:
Step one: The dump part. Just place the vegetables, cheese soup, vegetable broth, and half of your shredded cheese in the slow cooker.
Step two: Time to mix. Mix everything right in the slow cooker. Once it's mixed place the lid on and let it cook until the vegetables are tender and all the cheese is melted.
Step three: Last all you need to do is add remaining cheddar cheese on top and cover with lid. Allow cooking for an additional 30 minutes until cheese is melted and all vegetables are tender.
Want even more slow cooker side dish ideas? Check these out next:
Slow Cooker Mashed Potatoes: These are so simple to make. No boiling ahead of time just place it all in the slow cooker then mash once cooked. Simple and easy it the way to go!
Slow Cooker Mac and Cheese: This recipe is my all time favorite way to make Mac and cheese! It's so easy and tastes amazing, you are going to love it.
Slow Cooker Cheesy Potato Casserole: This one Y'all is my pride and joy! The best recipe and so easy to make, everyone loves it!
Slow Cooker Cheesy Vegetable Casserole
Ingredients
- 24 oz California medley vegetables ( I used two 12 oz bags)
- 10.5 oz cheddar cheese condensed soup
- ½ cup vegetable broth
- 1 cup shredded cheddar cheese (divided)
Instructions
- Place California medley vegetables, cheese soup, vegetable broth, and ½ 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.
Notes
Nutrition
I am making this as a meal prep idea for fall lunches. How long will it keep in the fridge (if I make it today (Monday), will it okay in the fridge through Friday)? Or should I freeze the later in the week lunches? Planning to add pre-cooked rice or shredded chicken day of 🙂
That sounds delicious. I think this should last in the fridge 2-3 days.
It was really good! Kinda had a cheddar broccoli soup flavor (hence the cheddar cheese and broccoli) but not soup-like. I had it with rice with was a great add!
I'm glad you liked it! Yes it does remind me of Broccoli Cheddar Soup in taste as well!
Are the vegetables fresh or frozen?
Frozen
I added a can of salmon, deboned it and flaked it into the mix. An hour before, I mixed the rest of the cheese with a half cup of panko bread crumbs and put it on top for a cheesy/crusty top for the final step where you just add the cheese. 😊
Can you add a protein like chicken and cook for the same time? Then shred the chicken after and mix it back in to make a meal out of it?
I have not tried cooking it with chicken it might need a longer cooking time. I think adding it cooked and shredded chicken after would be great.
Could I add rice to this recipe?
Yes I would cook it separate and mix it in.
Can u cook on high and it get done faster
You can cook on high just keep an eye on it so it does not turn into soup.
I added a bit of milk and pre-cooked rice, as well as garlic salt/garlic pepper. It was AMAZING!
wondering if you could put in the oven also
You sure can! I would cook it on 350 for about 45 mins to an hour.
Trying to find a recipe I could bring that could be baked, when the family was ready to eat. Could this be baked also? Not familiar with gluten free at all and this family is gluten free. Any info would be great. Thank you
You definitely could bake this instead. I would say 350 degrees for around 45 mins to an hour.
I didnt have the cheese soup on hand so I used 98% fat free cream of chicken soup instead. I added a little shredded parm and stirred in diced cooked turkey bacon at the end. This is FANTASTIC! I could easily make this a whole meal with adding a side salad or a soft garlic breadstick.
Do you use fresh or frozen vegetables?
I use frozen.
If I use fresh veggies will the broccoli be mushy before the carrots are cooked?
If I double the recipe, do I need to double the cook time as well?
No, you will not need to double the cooking time. I usually add another 10-15 minutes and check on it until it's done.
Can I use any sized crockpot?
Any average sized one will work. Not the dip size but other than that.
You said you used 2 bags of frozen vegetables. Did you also double the rest of the ingredients? Thank you
No, this recipe calls for 24 oz of vegetables. You can use 1 24 oz bag or two 12 oz bags. As long as you use 24 oz the rest of the recipe is the same.
Can you easily double this recipe as is?
This was so good! My husband loved it and so did it. It was the perfect comfort food. I was in a rush at the grocery store and couldn’t find the cheddar soup so I used about 16 oz of velveeta cheese instead and it turned out great!!!
So glad y'all liked it!!
Fo you let the frozen vegetables thaw first
You can place them in frozen.
Do you put the veggies in frozen or thawed?
Hi Meghan, I dump these veggies in frozen!
How much is a serving ? A cup ?
Hi Haley, this recipe has 5 servings so a serving would be 1/5 of the recipe which is about a cup.
Kudos for this type of good website
This looks delicious. I may be able to get the kids to eat some veggies if it's topped with cheese. Would fresh veggies work in this recipe? Thanks for sharing.
Yes fresh veggies should also work! You just may need to change the amount of time they cook and add a little more broth. I would add about 1/4-1/2 cup more broth for fresh and add 30 more minutes at a time until the veggies are tender. Hope you enjoy them Rhonda!