Cheese & Vegetable Casserole Crock Pot Recipe – 3 Point Value

Crockpot Vegetable Casserole

Let’s face it, the Crock Pot is God’s gift to the busy woman. Every time I cook a meal in my slow cooker, it turns out so deliciously satisfying that I can barely believe it takes me only 5 minutes to throw some ingredients in a pot and produce an amazing meal! This cheese and vegetable casserole recipe is no exception. It’s so creamy and cheesy and only 3 Weight Watchers Points per serving! It makes a great substitute for macaroni and cheese and is an excellent comfort food. And if you aren’t a fan of vegetables, this is a great way to sneak in a serving (they are disguised with cheese!).

Cheese & Vegetable Casserole Recipe

4 cups frozen carrot, broccoli and cauliflower blend, thawed
1/2 cup finely chopped onion (can use frozen chopped onion)
1 (10-3/4 oz) can Healthy Request Cream of Mushroom Soup
1/4 cup (one 2-ounce jar) chopped pimiento, drained
1-1/2 cups cubed Velveeta Light processed cheese

** I like to bulk this dish up by adding some 0 calorie Miracle Noodles!

Spray slow cooker container with butter-flavored cooking spray. In prepared container, combine thawed vegetables and onion. Add mushroom soup, pimiento and cheese. Mix well to combine. Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

Serving size: 2/3 cup

140 calories, 3 grams fiber, 4 grams fat, 13 grams protein, 13 grams carbohydrates, 236 mg sodium, 373 mg calcium

Weight Watchers Points Value = 3 (WW Points)



  1. This recipe did not work for me. It looks much less appetizing than the photo, and the taste is just odd. I think next time I’ll just forget the soup and put some Velveeta right on my veggies.

  2. Phanregsop says:

    I will make this again but with cream of chicken instead.

  3. Crock pots are also great for busy married men that cook for their families….

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