Easy Crockpot Cheese and Vegetable Casserole

[Guest guest]

Easy Crockpot Cheese and Vegetable Casserole

 

1 jar (16 ounces) cheddar cheese sauce for pasta

1 container cream cheese with chives (8 ounces)

1/4 cup hot water

1/4 teaspoon ground black pepper, or to taste

3 bags (16 ounces each) frozen California vegetables (broccoli, cauliflower, and

carrots)

1/2 cup toasted sliced almonds *

 

In slow cooker, combine cheese sauce, cream cheese, and hot water; stir intil

smooth. Stir in pepper and frozen vegetables. Cover and cook on LOW for about 5

to 6 hours, or until vegetables are tender. Stir and add a little milk if

mixture is too thick. Sprinkle with toasted almonds just before serving. Serves

10 to 12.

 

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350??

oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased

skillet over medium heat, stirring, until golden brown and aromatic.

 

casseroles_and_crockpots/

My group for all kinds of one-dish meals.

 

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