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Slow-cooker full-of-vegetables casserole recipe
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9 ratings
Created by Poppy O’Toole
Here's a great slow-cooker casserole recipe to fall back on when you need something hearty, healthy and budget-friendly to feed the family. Chock full of veg, it's wholesome and warming – just perfect for cold winter evenings. See method
Ingredients
- 2 leeks, cut into 1cm slices
- 400g Maris Piper potatoes, cut into 2cm slices
- 500g Chantenay carrots, cleaned and tops removed
- 250g frozen sweetcorn
- 250g frozen peas
- 2ltr stock, made with 2 reduced-salt vegetable stock cubes
- 1 tsp garlic powder
- pinch of dried sage
- pinch of thyme
- 4 tbsp cornflour
- 125g low-fat cream cheese
- 10g chopped parsley, frozen or fresh
2 of your 5-a-day and high in fibre
Each serving contains
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Energy
970kj
232kcal
12%
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Fat
5g
7%
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Saturates
2g
10%
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Sugars
14g
15%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 33.8g
Protein 8.9g
Fibre 8.5g
Method
- Put all the ingredients except the peas, sweetcorn, cornflour, cream cheese and parsley in the slow-cooker, season well and stir. Cook on high for 3 hrs or on low for 6 hrs.
- Mix the cornflour with a little water to make a slurry and add that to the slow-cooker along with the peas, sweetcorn, cream cheese and parsley. Stir well, then cook for a further 30 mins.
See more Slow-cooker recipes