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Easy Crockpot Cheese and Vegetable Casserole


A tasty crockpot vegetable dish with cheese sauce, cream cheese, vegetables, and toasted almonds.


  • 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 6 to 7 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.

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