Cheesy Winter Vegetables Casserole

Name: Cheesy Winter Vegetables Casserole
Ingredients: 6 large potatoes, peeled and cut into wedges; 1 (16 ounce) bag fresh baby carrots; 1 medium celery rib, cut into 1-inch pieces; 1 (10 3/4 ounce) can condensed cheddar cheese soup; 2 teaspoons Worcestershire sauce; 1/8 teaspoon ground red pepper, if desired (cayenne); 1 cup frozen sweet peas, thawed; 1 cup cheddar and american blend cheese (4 oz.)

8 ingredients

4 steps

Ingredients

6 large potatoes, peeled and cut into wedges
1 (16 ounce) bag fresh baby carrots
1 medium celery rib, cut into 1-inch pieces
1 (10 3/4 ounce) can condensed cheddar cheese soup
2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper, if desired (cayenne)
1 cup frozen sweet peas, thawed
1 cup cheddar and american blend cheese (4 oz.)

Directions

1

In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
2

In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
3

Cover; cook on Low setting 6 to 7 hours.
4

About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.