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Slow-cooker full-of-vegetables casserole recipe

Slow-cooker full-of-vegetables casserole recipe

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

  • Serves 6
  • Takes from 3 hrs 30 mins to 6 hrs 30 mins
  • 232 calories / serving
  • Healthy
  • Vegetarian

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

  • Energy

    970kj
    232kcal     12%

  • Fat

    5g 7%

  • Saturates

    2g 10%

  • Sugars

    14g 15%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 33.8g Protein 8.9g Fibre 8.5g

Method

  1. 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.
  2. 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

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