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This casserole brings together tender California vegetables and creamy cheddar cheese for a comforting slow cooker dish that’s both easy and satisfying.
I started making this during a busy week and it quickly became a favorite comfort food at home. It’s the kind of dish that feels like a warm hug on a plate.
Ingredients
- Cheddar cheese: shredded to melt beautifully and add rich creaminess. Use a good quality sharp cheddar for the best flavor
- Vegetable broth: to keep the casserole moist and enhance the veggie taste
- Condensed cheddar cheese soup: brings extra cheesy depth and creaminess without extra effort
- Frozen California vegetable mix: of broccoli cauliflower and carrots provides a colorful variety and tender texture. Choose fresh frozen bags for optimal quality
Step-by-Step Instructions
- Spoon the Mix into the Slow Cooker:
- Add the frozen vegetables the condensed cheddar cheese soup half the shredded cheddar and vegetable broth to your slow cooker. Stir everything well so the flavors combine evenly
- Set and Forget on Low Heat:
- Place the lid on and cook on low for three to four hours until the vegetables are just tender but not mushy
- Top with Extra Cheese:
- Sprinkle the remaining shredded cheddar cheese evenly over the top of the vegetables then cover again
- Finish Cooking and Melt Cheese:
- Cook for another 30 minutes on low allowing the cheese to melt and the vegetables to become soft and flavorful
I always keep extra shredded cheddar on hand because that melty cheesy topping makes all the difference. It reminds me of cozy family dinners where everyone asks for seconds.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to keep the cheese creamy
If freezing divide into portions and thaw overnight in the fridge before reheating to preserve texture
Ingredient Substitutions
You can swap the condensed cheddar soup for a homemade cheese sauce for a fresher flavor
Try adding other vegetables like peas or green beans to vary the mix
Use vegetable stock instead of broth for a lighter taste
Serving Suggestions
Serve this casserole alongside a fresh green salad or crusty bread to round out the meal
It pairs well with a simple vinaigrette that cuts through the richness
Cultural Context
Casseroles like this have long been a staple in American home cooking as an easy way to combine vegetables and cheese into one hearty dish. Using a slow cooker makes it perfect for today’s busy lifestyles.
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Pro Tips
Common Recipe Questions
- → Can I use fresh vegetables instead of frozen?
Fresh vegetables can be used but may require adjusting the cooking time to ensure they become tender without overcooking.
- → What type of cheese works best for melting?
Cheddar cheese is ideal for a creamy melt, but other melting cheeses like Monterey Jack or mozzarella can be used for variation.
- → Is it necessary to keep the lid closed during cooking?
Yes, keeping the lid closed helps retain heat and moisture, allowing vegetables to soften properly and melt the cheese evenly.
- → Can this dish be made dairy-free?
Substitute the cheddar cheese and condensed soup with dairy-free alternatives to make the casserole suitable for dairy-free diets.
- → How long does the casserole keep after cooking?
Store leftovers in the refrigerator for up to three days. Reheat gently to maintain texture and flavor.