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Home Recipes Ingredients Cheese Velveeta

Slow-Cooked Vegetables with Cheese Sauce

Name: Slow-Cooked Vegetables with Cheese Sauce
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 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

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Test Kitchen Approved

Total Time

Prep: 5 min. Cook: 3 hours

Makes

6 servings

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

Slow-Cooked Vegetables with Cheese Sauce Recipe photo by Taste of Home

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.

Slow-Cooked Vegetables with Cheese Sauce

Ingredients

Directions

Nutrition Facts

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