Mixed Veggies in the Crockpot


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Rice, cheese, and creamy soup make this taste just like a crockpot casserole!

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Serving Size / Yield

6 servings


  • one 16-oz. pkg. frozen vegetables (broccoli, cauliflower, carrots), thawed
  • one 10-oz. pkg. frozen green peas, thawed
  • one 10-oz. pkg. frozen whole kernel corn, thawed
  • two 10-oz. cans cream of mushroom soup
  • 1 C. instant white rice
  • one 8-oz. pkg. cubed processed cheese
  • 1 C. milk
  • 2 Tbs. butter, melted
  • 1 tsp. seasoned salt

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Place all vegetables in a large slow cooker sprayed with vegetable cooking spray.  In a bowl, combine soup, rice, cheese, milk, butter, seasoned salt, and 1 cup water. Pour over vegetables.  Cover and cook on low for 4-5 hours. Stir before serving.

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