Crock-Pot Vegetable Casserole
A creamy, cheesy vegetable casserole cooked in a crock-pot, featuring broccoli, cauliflower, and Brussels sprouts, perfect for a comforting family dinner or holiday side dish.
Ingredients
Instructions
- Place half of the cream of mushroom soup and half of the Cheez Whiz in the bottom of the crock-pot.
- Add the frozen broccoli, cauliflower, and Brussels sprouts on top.
- Top with the remaining soup and Cheez Whiz.
- Cover and cook on low for 7 hours.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the soup mixture. If you prefer a different flavor, try substituting the Cheez Whiz with a combination of shredded cheddar cheese and cream cheese. For added nutrition, you can include other frozen vegetables like corn or peas. This dish is a great option for busy weeknights or as a side for American recipes like meatloaf.
Serving Suggestions
This Crock-Pot Vegetable Casserole is delicious served on its own or as a side dish alongside grilled chicken or pork. For a more filling meal, pair it with a simple salad or crusty bread. It also works well as a comforting side to dishes like the Crustless Spinach Quiche. Garnish with fresh herbs for an appealing presentation.
Storage & Reheating
To store leftovers, allow the casserole to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, simply place the casserole in a microwave-safe dish and cover it with a damp paper towel. Microwave in short intervals, stirring occasionally, until heated through. You can also reheat in the oven at 350°F until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Vegetable Casserole contains roughly 89 calories, with 5g protein, 13g carbohydrates, and 3g fat. It is an excellent source of vitamin C (106% of the Daily Value) and vitamin D (50% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables; however, they may require a longer cooking time. Steam or sauté the fresh broccoli, cauliflower, and Brussels sprouts lightly before layering them in the crock-pot to ensure they cook through in the 7-hour timeframe.
Is it possible to make this casserole ahead of time?
Absolutely! You can assemble the casserole the night before and store it in the refrigerator. Just remember to remove it from the fridge about 30 minutes before cooking to bring it to room temperature, which will help it cook evenly.
Can I freeze the casserole after cooking?
Yes, you can freeze the cooked casserole. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then warm it in the oven or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).