A Different Crock Pot Vegetable Casserole
Transform your mealtime routine with "A Different Crock Pot Vegetable Casserole," a hearty and wholesome dish made effortlessly in your slow cooker. This recipe is a vibrant medley of red potatoes, carrots, zucchini, green beans, and sweet corn, all smothered in a rich, creamy sauce of mushroom soup, sour cream, and vegetable broth. Enhanced with aromatic garlic, paprika, and thyme, this casserole is finished with a topping of gooey melted cheddar cheese for an irresistible touch. Perfect for busy weeknights or cozy gatherings, this slow-cooked vegetable casserole is a crowd-pleasing comfort food that pairs beautifully with crusty bread or a fresh salad. With minimal prep, a cook time that lets your crock pot do all the work, and a final garnish of bright parsley, this recipe delivers maximum flavor with minimal effort. Keywords: crock pot vegetable casserole, slow cooker recipes, hearty vegetarian dishes, easy vegetable dinner.
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Recipe Information
Ingredients
- 4 medium, diced into 1-inch pieces Red potatoes
- 3 medium, peeled and sliced Carrots
- 2 medium, diced Zucchini
- 2 cups Frozen green beans
- 1 cup Frozen corn kernels
- 1 medium, chopped White onion
- 2 teaspoons Minced garlic
- 1 10.5-ounce can Cream of mushroom soup
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Vegetable broth
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Parsley
Instructions
Grease the inside of your crock pot with a light layer of olive oil to prevent sticking.
Place the diced red potatoes, carrots, zucchini, frozen green beans, corn kernels, and chopped onion into the crock pot.
In a small bowl, mix together the cream of mushroom soup, sour cream, vegetable broth, minced garlic, paprika, dried thyme, salt, and black pepper until well combined.
Pour the creamy mixture over the vegetables in the crock pot, ensuring the vegetables are evenly coated.
Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the vegetables are tender.
Thirty minutes before the end of cooking, sprinkle the shredded cheddar cheese evenly over the vegetables. Replace the lid and allow the cheese to melt.
Once the cooking time is complete, stir gently to combine everything and check the seasoning. Adjust salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 10.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 258 mg | 20% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
