Creamy Vegetable Bake

Submitted by Maria Ahlrichs

Creamy Vegetable Bake

5 from 1 vote
Serving: 6
Prep Time 12 minutes
Cook Time 6 hours
Total Time 6 hours 12 minutes


  • 6-8 cups any veggies sliced - I used red onion, carrot, celery, potato and broccoli
  • 5 pieces short cut bacon diced
  • 500mls thickened cream
  • 1/2 - 1 packet packet French onion soup mix
  • White sauce (recipe below)
  • Salt & pepper
  • 2 cups milk
  • 40g butter
  • 3 tbsp flour
  • salt & pepper


  • Saut onion and bacon in fry pan with a little olive oil
  • Layer veggies in crock pot a little at a time adding some bacon/onion mix and cream between each layer
  • Finish with remaining cream, then sprinkle soup mix over top
  • Prepare white sauce, then pour over top of veggies.
  • Mix flour, milk, salt & pepper with whisk very well.
  • Heat the butter in a small - medium sized saucepan.
  • Add the mixture; Stir until the sauce is smooth and thickens. Not too thick (Do not burn the mixture!!)
  • Salt and pepper to taste.
  • NOTES:
  • Add some grated cheese on top 30 mins before serving.
  • I made the white sauce as I felt the cream wasn't enough liquid - you could simply add more cream if preferred!
  • This amount of veggies barely filled half way up my 5.5L Slow Cooker. You can easily double the recipe and have enough to feed a small army! 🙂
  • Cook on low 6-8 hours or until veggies are soft.

5 thoughts on “Creamy Vegetable Bake”

  1. Maria Ahlrichs

    Hi Belinda I would be wary of freezing just because of all the dairy content…could always try though or make a smaller batch ?

  2. 5 stars
    Made this today first time in my Breville 7l Searing SC. Cooked on low for 7hr as I had quite alot of veggies. I put everythjng into the SC at start I didn’t do the saucepan part with the butter. At end of SC I added 1.5T Dijon mustard.
    it was very yummy and plenty of leftovers which I will share with my mum!

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