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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

Grease the inside of your crock pot with a light layer of olive oil to prevent sticking.

Step 2

Place the diced red potatoes, carrots, zucchini, frozen green beans, corn kernels, and chopped onion into the crock pot.

Step 3

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.

Step 4

Pour the creamy mixture over the vegetables in the crock pot, ensuring the vegetables are evenly coated.

Step 5

Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the vegetables are tender.

Step 6

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.

Step 7

Once the cooking time is complete, stir gently to combine everything and check the seasoning. Adjust salt and pepper if needed.

Step 8

Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.

Nutrition Facts

Serving size	2559.2 grams (2559.2g)

Amount per serving	% Daily Value*
Calories	2096

Total Fat 91.60g	117%
Saturated Fat 46.70g	234%
Polyunsaturated Fat 6.90g
Cholesterol 191mg	64%
Sodium 8936mg	389%
Total Carbohydrate 277.30g	101%
Dietary Fiber 41.90g	150%
Total Sugars 85.80g
Protein 73.60g	147%

Vitamin D 85IU	427%
Calcium 1577mg	121%
Iron 13mg	73%
Potassium 6209mg	132%

*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.

Source of Calories

Fat: 37.0%

Protein: 13.2%

Carbs: 49.8%