Creamy Cheese & Bacon Vegetable Bake

Creamy Cheese & Bacon Vegetable Bake

A divine dish of vegetables in a creamy cheese & bacon sauce. Enjoy it as a side dish, or, it’s good enough to eat alone as a meal in itself!
4.84 from 12 votes
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Side Dish
Cuisine Vegetables


  • 3.5L Slow Cooker


  • 2 cups chunky cut frozen vegetable mix (carrots, cauliflower, beans)
  • 1 cup chunky diced sweet potato
  • 2 cups broccoli florets
  • 1/2 cup frozen peas & corn
  • 200 grams diced bacon
  • 1 tsp garlic powder
  • salt & pepper to season
  • 250ml cream
  • 2 tsp cornflour
  • 3/4 cup grated tasty or cheddar cheese


  • Add all the vegetables and bacon to the slow cooker and toss to combine
  • Whisk garlic powder, salt and pepper, cream and cornflour together to combine. Pour over vegetables and bacon.
  • Cook on high for 2hrs then low for 2hrs
  • Add cheese on top in final 15mins to melt
  • NOTE: Pictured is served with our recipe for “Saucy Slow Cooker Sausages”

18 thoughts on “Creamy Cheese & Bacon Vegetable Bake”

  1. 4 stars
    We liked this. Its a good way to get lots of vegetables into your diet and tastes nice too. Next time I will use the Teatowel trick as I had more liquid in the bottom than I wanted. It’s a keeper though.

  2. This looks great but I have a 6 litre cooker. Any suggestions on how to adapt it. Maybe double the ingredients?

    1. You can leave it as is, and it will just cook faster (an emptier cooker cooks hotter)
      If you choose to double it and make a much larger batch, I’d double everything except the cream, I’d increase that only to around 350-400ml at most or it will be too much liquid

  3. 5 stars
    Tried this for the first time and OMG it is absolutely delicious ? we will definitely be making again and again. I will be using minced garlic next time and adding more bacon as the husband and I absolutely love garlic and bacon

  4. 5 stars
    Loved this bake. So yummy. We had it it with Pork chops. Will certainly be making it again. I made it in a 5.5 litre. It was okay. Thank you ???

  5. 5 stars
    This was great to use up all those 1/4 filled frozen veg bags I had, lingering around in the freezer.
    Added extra sweet potato, 2 generous tsp. garlic powder & 1 tsp. onion powder to the cream.
    Was cooked within 2 hours on high, and used tea towel trick in my 6 L. s/c….was probably ready at 1.5 hrs., so will check next time.
    Oh, and bacon makes any vegetable better IMO ?

    Leftovers will be great in a frittata tonight.

  6. 5 stars
    This recipe was lovely. It had the most wonderful flavour, it will be on the rotation that is for sure.
    I used what vegetables what I had. With the sauce I add some spreadable light Philli Cream Cheese – heaped tablespoon and put in the same amount of sour cream that was left over from during the week, oh, I used the lot of the Carnation cooking cream (it was a bit more than 250ml).

  7. 4 stars
    Any suggestions on what I can use instead of the cream to make it a bit healthier (besides light cream)? Or am I unnecessarily freaking out over the cream because it’s not a huge amount ? Every kj counts for some of us but it’s a great way to get those veggies in ?
    Do you put the bacon in raw? I’d use the less fatty short cut pieces.
    Do you think there would be much difference in flavour if I use minced garlic instead of garlic powder or don’t use it at all?
    Sorry for all the questions! ?

    1. Hi Charmaine, it does have enough cream in it that you could reduce the intial volume to 200mls if you like – it’s only a small amount per serve, and the cooking cream is light cream anyway.
      I add my bacon raw.
      You can swap to minced garlic if you prefer that’s ok too 🙂

  8. 5 stars
    OMG!!! A family favourite now.
    Hubby loved the bake, and so did I.
    I used 600 mls of cream and thickened with cornflour before cooking.
    Think in future I will use less cream.
    All in all, a very delicious bake, love the use of frozen vegetables, they make life so much easier for me at this point of time.
    Another winning side dish that will be on repeat.
    Thank you for sharing your recipes.
    Much appreciated thank you ??????

  9. 5 stars
    This was absolutely delicious!!! I just used vegies that I already had on hand (potatoes ?, sweet potato ?, carrots ?, zucchini n I added half a pk of baby frozen peas in, in the last hr) but next time I’ll cut the potatoes even smaller even though they were cut reasonably small to start with or pre cook them a little prior to adding!!! I used my 4.5 litre Kambrook sc maybe I should’ve used my 5 litre Kmart sc which I call my pocket rocket ? lol ? coz she cooks faster n hotter than all my other sc’s n would’ve cooked it much quicker as I had cooked it on high for 6 hrs in my 4.5 litre n coz I put it on late (3pm) it wasn’t til 9pm when we ate dinner n the potatoes could’ve still been cooked a little bit more ? but oh well, I’ll know better next time ? ‘twas still enjoyable, served with crumbed herb steak from Coles (in a pk of 2), will definitely cook this again, thank you for sharing your beautiful recipes with us Paulene???

  10. Maria Mihailidis

    5 stars
    Oh my Lord!!!
    The best vegetable bake I have tried.
    Next time I will do 1 of 2 things… the tea towel trick, as I had a bit of liquid in the bake or increase the corn flour to thicken it more.
    Taste wise what can I say…I ate 3 full serves of the bake.
    This is a keeper ?????

  11. 5 stars
    What a perfect side for corned beef, white sauce, jacket potatoes and corn. Everyone commented on how nice it was.

  12. 5 stars
    We had this tonight for the first time, as a side dish and found it to be very tasty!
    We used purple sweet potato and 300ml of cream, other than that I followed all other ingredients. It did create a lot of liquid but it was nice spooned over the veggies.
    I will 100% make it again and could even eat it on it’s own as a Main or perhaps add some diced chicken.

  13. Melinda Falla

    5 stars
    I love my vegies and this recipe is worth trying, I will most certainly be making again, I didn’t use frozen veggies I used all fresh vegetables that i had already in the fridge using cauliflower , broccoli, carrots, sweet potatoes, and zucchini, I added extra garlic ,and some mustard, and salt and pepper, I thickened with cornflour and used tea towel trick, and as I had the oven going I popped it in the oven to brown the cheese topping, enjoyed by everyone.

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