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!
Equipment
- 3.5L Slow Cooker
Ingredients
- 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
Instructions
- 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”
Tried this recipe?Scroll Down To Share What You Think
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.
This looks great but I have a 6 litre cooker. Any suggestions on how to adapt it. Maybe double the ingredients?
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
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
That’s awesome thanks so much Nicole for sharing your feedback 🙂
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 😋😋😋
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.
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).
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! 😬
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 🙂