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Cheesy Winter Vegetables Casserole

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Ingredients

    • 6 large potatoes, peeled and cut into wedges
    • 1 (16 ounce) bags fresh baby carrots
    • 1 medium celery rib, cut into 1-inch pieces
    • 1 (10 3/4 ounce) cans condensed cheddar cheese soup
    • 2 teaspoons Worcestershire sauce
    • 1/8 teaspoon ground red pepper, if desired ( cayenne)
    • 1 cup frozen sweet peas, thawed
    • 1 cup cheddar and american blend cheese ( 4 oz.)

Directions

  1. In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
  2. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
  3. Cover; cook on Low setting 6 to 7 hours.
  4. About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.

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