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.