Ingredients

The following ingredients have 4 Servings
  • 1 (1 lb. 4-oz.) pkg. refrigerated new potato wedges
  • 1 (16-oz.) pkg. fresh baby carrots
  • 1 medium stalk celery, cut into 1-inch pieces
  • 1 (10 3/4-oz.) can condensed Cheddar cheese soup
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon ground red pepper (cayenne), if desired
  • 1 cup frozen sweet peas, thawed
  • 4 oz. (1 cup) shredded Cheddar and American cheese blend

Instruction

  • In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and celery. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables; stir gently to coat.
  • Cover; cook on Low setting for 6 to 7 hours.
  • About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook an additional 10 minutes or until carrots are tender.