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

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