Best 7 Slow Cooked Vegetables With Cheese Sauce Recipes

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Cooking a hearty and flavorful meal doesn't have to require hours of preparation. With slow-cooked vegetables smothered in a luscious cheese sauce, you can create a comforting and satisfying dish with minimal effort. Whether you're a seasoned cook or just starting out, this simple yet delicious recipe is sure to delight your taste buds and become a staple in your kitchen.

Let's cook with our recipes!

VEGETABLES WITH CHEESE SAUCE



Vegetables with Cheese Sauce image

These will please even picky eaters, so get ready to receive lots of compliments! "The cheese sauce is great with other veggies-like summer squash or potatoes, too." Crystal Sheckles-Gibson - Beespring, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 3

2 packages (16 ounces each) frozen California-blend vegetables
1 package (8 ounces) process cheese (Velveeta), cubed
3 tablespoons milk

Steps:

  • Microwave vegetable blend according to package directions. In a small saucepan, combine cheese and milk. Cook and stir over low heat until melted. Serve with vegetables.

Nutrition Facts : Calories 174 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

SLOW-COOKED VEGETABLES WITH CHEESE SAUCE



Slow-Cooked Vegetables with Cheese Sauce image

Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. -Teresa Flowers, Sacramento, CA

Provided by Taste of Home

Categories     Side Dishes

Time 3h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen Italian vegetables, thawed
3 cups frozen broccoli florets, thawed
1 package (8 ounces) cubed Velveeta
1-1/2 cups frozen cut kale, thawed and squeezed dry
1/3 cup chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until cheese is melted. Stir before serving.

Nutrition Facts : Calories 209 calories, Fat 16g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 704mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 10g protein.

SLOW-COOKER VEGETABLE SPAGHETTI SAUCE



Slow-Cooker Vegetable Spaghetti Sauce image

Fennel seed adds spunk to this veggie spaghetti sauce combo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 13

2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1 medium green bell pepper, chopped (1 cup)
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
2 cans (8 oz each) Muir Glen™ organic tomato sauce
1 can (6 oz) Italian-style tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed, if desired
12 oz uncooked spaghetti
Grated Parmesan cheese, if desired

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
  • In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
  • Cover; cook on Low heat setting 7 hours.
  • Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
  • Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg

SUMMER VEGETABLES IN A CREAMY CHILE CHEESE SAUCE



Summer Vegetables in a Creamy Chile Cheese Sauce image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice
Salt and pepper
1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, finely chopped, about 1 cup
1 large ripe tomato, chopped, about 7 ounces
2 cups fresh corn kernels cut form the cob, or 10-ounce package frozen corn, or 16 ounce can plain corn, drained
2 poblano chiles, roasted, peeled, and finely chopped
5-ounce can evaporated skim milk
1/2 pound low fat, not fat free, white Cheddar cheese, diced

Steps:

  • Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat for 2 minutes. Set aside without draining.
  • Heat the oil in a large nonstick skillet over high heat until hot but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes. Stir in the corn and poblanos and simmer 5 minutes more.
  • Add the zucchini and its cooking liquid along with the evaporated milk to the corn-chile mixture and bring to a boil. Reduce the heat to low, stir in the Cheddar, and cook just until it melts. Serve immediately.

Nutrition Facts : Calories 270, Fat 8 grams, Protein 18 grams

SLOW COOKER BEEF AND VEGGIES



Slow Cooker Beef and Veggies image

Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Roast Recipes

Time 8h45m

Yield 10

Number Of Ingredients 16

1 (4 pound) beef chuck roast
6 medium potatoes, peeled and halved
6 each carrots, peeled and halved
½ large onion, cut into chunks
1 (1.25 ounce) envelope dry onion soup mix
¼ cup cooking sherry
2 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
2 teaspoons beef bouillon
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried rosemary
6 cups water to cover
2 tablespoons butter
2 tablespoons flour

Steps:

  • Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
  • Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
  • Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g

THICK & CHUNKY TOMATO SAUCE WITH VEGGIES (CROCK POT)



Thick & Chunky Tomato Sauce With Veggies (Crock Pot) image

Lots of vegetables gives this sauce a meat sauce look but isn't. I had friends come over while it was cooking and taste it a thought it was a meat sauce. I great way to get a variety of vegetables into your family without the I don't like that veggie! This freezes well so you can divide into freezer bags for future use (if it lasts). Use on pasta, in stew, bean dishes, top a pizza, or in soups. This can make this on your stove top as well.

Provided by Rita1652

Categories     Sauces

Time 26m

Yield 4 quarts, 20-30 serving(s)

Number Of Ingredients 15

3 -4 tablespoons olive oil
1 onion, diced
1 carrot, diced
6 garlic cloves, minced
1 stalk celery, diced
1 pepper, diced
1 large eggplant, peeled and diced
1 large portabella mushroom, gills removed and diced
3 (28 ounce) cans crushed tomatoes
2 tablespoons dried Italian herb seasoning
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
4 fresh basil leaves, roughly torn
1 tablespoon fresh parsley, roughly torn

Steps:

  • Heat oil in a large deep heavy bottom pot over medium high heat.
  • Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
  • Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
  • Cook for 5-6 hours on high stirring ever so often.
  • If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
  • If you`re not around to stir cook on low till desired thickness.

SLOW COOKER CHEESY CAULIFLOWER



Slow Cooker Cheesy Cauliflower image

Yield 8

Number Of Ingredients 9

1 head cauliflower
1/4 cup water
1 (10.75 ounce) can cream of chicken soup
2 cups shredded cheddar cheese
1/4 cup butter
1 cup dry bread crumbs
1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Lightly spray slow cooker with nonstick cooking spray.
  • Chop your cauliflower into florets and place in the bottom of your slow cooker.
  • Pour water over cauliflower.
  • Spoon the cream of chicken soup over the cauliflower. Do not dilute the soup.
  • Sprinkle cheddar cheese over the soup.
  • Cover and cook on low for about 4 hours or until cauliflower is fork tender.
  • At the end of the cook time, melt the butter in a small saucepan. Add the bread crumbs and cook until golden brown; set aside.
  • Add sour cream, salt, and pepper into the cooked cauliflower; mix well.
  • Sprinkle cooked bread crumbs on top and serve.

Nutrition Facts : Servingsize 1 serving, Calories 2340 kcal, Fat 168 g, SaturatedFat 108 g, Cholesterol 488 mg, Sodium 4714 mg, Carbohydrate 122 g, Sugar 22 g, Protein 81 mg

Tips for Making Slow-Cooked Vegetables with Cheese Sauce:

  • Choose firm vegetables that will hold their shape well during cooking. Good options include carrots, potatoes, celery, and broccoli.
  • Cut the vegetables into uniform pieces so that they cook evenly.
  • Use a slow cooker with a lid that fits tightly. This will help to keep the vegetables moist and prevent them from drying out.
  • Add enough liquid to the slow cooker so that the vegetables are almost completely covered. This will help to prevent them from sticking to the bottom of the cooker.
  • Cook the vegetables on low for 6-8 hours, or until they are tender.
  • Make the cheese sauce while the vegetables are cooking. This will save you time and ensure that the sauce is hot and melted when you are ready to serve the dish.
  • Serve the slow-cooked vegetables with cheese sauce over rice, pasta, or mashed potatoes.

Conclusion:

Slow-cooked vegetables with cheese sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. The vegetables are tender and flavorful, and the cheese sauce is rich and creamy. This dish is sure to please everyone at the table.

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