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Slow-Cooked Vegetables with Cheese Sauce

Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. —Teresa Flowers, Sacramento, CA
  • Total Time
    Prep: 5 min. Cook: 3 hours
  • Makes
    6 servings

Ingredients

  • 1 package (16 ounces) frozen Italian vegetables, thawed
  • 3 cups frozen broccoli florets, thawed
  • 1 package (8 ounces) cubed Velveeta
  • 1-1/2 cups frozen cut kale, thawed and squeezed dry
  • 1/3 cup chicken broth
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until cheese is melted. Stir before serving.
PRESSURE COOKER: Increase broth to 1 cup; place in a 6-qt. electric pressure cooker. Add Italian vegetables, broccoli, kale, butter, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain vegetables and return to pressure cooker. Select saute setting; adjust for low heat. Add cheese; cook and stir until melted, 1-2 minutes.
Nutrition Facts
3/4 cup: 209 calories, 16g fat (7g saturated fat), 42mg cholesterol, 704mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 10g protein.

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