Slow-Cooked Vegetables with Cheese Sauce

Total Time:Prep: 5 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Teresa Flowers, Sacramento, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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, California

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.
TEST KITCHEN APPROVED

Slow-Cooked Vegetables with Cheese Sauce

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Yield:6 servings
Prep:5 min
Cook:3 hours
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Ingredients

  • 1 package (16 ounces) frozen Italian vegetables, thawed
  • 3 cups frozen broccoli florets, thawed
  • 1 package (8 ounces) Velveeta, cubed
  • 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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Directions

  1. 1
    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.

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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