Slow-cooker full-of-vegetables casserole recipe
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- Serves 6
- Takes from 3 hrs 30 mins to 6 hrs 30 mins
- 232 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 970kJ 232.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 1.1g
- Sugars
- 14g
of the Reference intake
Carbohydrate 33.8gProtein 8.9gFibre 8.5g
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- 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
