Slow Cooker Vegetable Casserole

Are you ready for an easy recipe with loads of veggies that even the pickiest person in the family will eat?

Get ready for my slow cooker vegetable casserole, a hearty and nutritious dish that slowly simmers various vegetables in a savory sauce, creating a comforting and flavorful meal.

Slow cooker vegetables on a spoon.

The recipe is pure comfort food, loaded with melty cheddar cheese. And it’s a great way to get veggies in the kids that they will love.

I love throwing this easy side dish in the slow cooker when I’m low on fresh vegetables. I just raid the freezer and toss in my mixed veggies with a few other ingredients.

You’ll be happy you’re giving your family more essential vitamins like vitamin C, plus other nutrients, too. They’ll just be reveling in cheesy bliss!

Cooked vegetables with cheese in a small brown bowl.

Ingredients for Cheesy Vegetable Casserole

This vegetable stew recipe only requires a few simple ingredients that you may already have at home without needing to stop at the grocery store:

  • Mixed frozen veggies
  • Frozen broccoli
  • Cream of condensed chicken soup
  • Shredded cheddar cheese
  • Chicken broth
  • Garlic powder
  • Salt and pepper

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Add a cheesy chicken dinner to this meal from A Dish of Daily Life.

Cooked vegetables in a small brown bowl.

How to Make This Spectacular Slow Cooker Recipe

The best part of this casserole recipe is that it really could not be any easier to make. Actually, the best part is the incredible flavor. Regardless, you’ll love this hearty vegetable stew.

I recommend that before you begin, you get cheddar cheese and shred it yourself. It melts better when it’s freshly shredded. If you already have a bag of pre-shredded cheddar, you can use that.

Steps for slow cooker vegetable casserole

When you’re ready to make this slow cooker recipe, simply pour all the ingredients into your Crock Pot at once. Give it a good stir, cover it, and set it to cook on low for three to four hours. 

You can use whatever kind of bag of mixed frozen veggies you want. Mine had green beans, corn, carrots, and peas.

There are so many different varieties that you can try, so just pick the ones with your favorite vegetables.

You can also make variations of this slow cooker vegetable stew by using root vegetables like sweet potatoes or by adding white beans and butternut squash. 

Cooked vegetables with cheese in a small brown bowl.

It’s a tasty vegetarian stew that can be served as a side or main dish.

If you want to make it a vegan recipe, you’ll need to change the type of condensed soup and swap the chicken broth for vegetable broth. You will also want to use vegan cheese to make it a fully meatless meal. 

You can also add some meat and make it a beef stew recipe or shred chicken and add it to the pot for a super healthy meal.

Dishes and Optional Ingredients to Serve With the Veggies

Cooked vegetables with cheese in a small brown bowl.

This veggie stew has the kind of incredible flavor that has everyone asking for more.

My whole family asks for this cheesy vegetable casserole on a regular basis. Since it’s one of my favorites, I’m always happy to oblige! 

Cooked vegetables with cheese in a small brown bowl.

Slow Cooker Vegetable Casserole

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Savor a hearty and healthy Slow Cooker Vegetable Casserole with a variety of veggies simmered to perfection for a comforting meal.


  • 20 ounce bag frozen mixed vegetables
  • 12 ounces frozen broccoli
  • 10.5 can of condensed cream of chicken soup
  • 2 cups freshly shredded sharp cheddar cheese
  • 1 cup of chicken broth
  • Pinch of salt and black pepper


  1. Add all of the ingredients into the slow cooker and mix well.
  2. Place the lid on the slow cooker and cook for 3 to 4 hours on low.
  3. Remove the lid, stir, and serve.


Use your favorite frozen vegetables for this recipe.

Store any leftovers in an airtight container and keep them refrigerated.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 43gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 89mgSodium: 3337mgCarbohydrates: 42gFiber: 4gSugar: 5gProtein: 27g

Nutrition is approximate.

Did you make this recipe?

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  1. Les Brigance says:

    Do you recommend any particular frozen vegetable blend?
    Tried this with walmart brand frozen mix and was very dissatisfied.
    All I seem to find is typical store veggies with big chunks of broccoli and Cauliflower. The pieces that I’d throw away if working with whole heads of each of above.
    Do you recommend putting whole kernel corn into this?
    Thank You,

    1. Julie Pollitt says:

      Hi Les,

      I bought mine at Publix. They are the Publix brand mixed vegetables. They had carrots, green beans, corn, peas, and lima beans. And then you can add some broccoli to the mix. The bag I bought had whole kernel corn in it, but if you buy a bag that doesn’t have corn you can definitely add it. Hope that helps!