California Vegetable Cheese Bake
|Frozen broccoli cauliflower and carrots||4 Cup (64 tbs), thawed|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Chopped pimiento||2 Ounce, drained (1/4 Cup Or 1 Jar)|
|Light process cheese cubes||1 1⁄2 Cup (24 tbs) (Velveeta)|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine thawed vegetables and onion.
Add mushroom soup, pimiento, and cheese.
Mix well to combine.
Cover and cook on LOW for 4 to 6 hours.
Mix well before serving.
Serving size: Complete recipe
Calories 1951 Calories from Fat 1236
% Daily Value*
Total Fat 138 g211.8%
Saturated Fat 4.3 g21.3%
Trans Fat 0 g
Cholesterol 381 mg127%
Sodium 4424.3 mg184.3%
Total Carbohydrates 71 g23.7%
Dietary Fiber 16.5 g66.2%
Sugars 23.5 g
Protein 103 g207%
Vitamin A 137.7% Vitamin C 301.7%
Calcium 19.9% Iron 25%
*Based on a 2000 Calorie diet