Veggie dump casserole

Veggie dump casserole
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 257.2
  • Total Fat: 5.6 g
  • Cholesterol: 11.3 mg
  • Sodium: 640.4 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 9.2 g
  • Protein: 11.9 g

View full nutritional breakdown of Veggie dump casserole calories by ingredient
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Vegetable dump, slow cooker recipe. Surprisingly delicious. Vegetable dump, slow cooker recipe. Surprisingly delicious.
Number of Servings: 10


    8 gram(s) Broth (Edward & Sons) Not-Chickn 1/2cube=4.5g Gluten Free GF (by DOTSLADY)
    2 cup (1" pieces) Cauliflower, cooked
    3 cup, chopped Broccoli, cooked
    0.5 cup Snap peas
    1.5 cup Green Giant Cut Green Beans, can
    1 can (12 oz) yields Yellow Sweet Corn, Canned
    3 oz Carrot chips(raw carrots cut in medallions with crinkles, not actual chips)
    1 cup Okinawan Purple Sweet Potato (by KIMBOO75)
    1 cup, cubes Sweet potato
    3.5 cup Chickpeas (garbanzo beans)
    1 cup Beans, red kidney
    2 serving Potato, Yukon Gold - 1 potato, 5.2 oz (by PIPPAGREY)
    20 gram(s) Cheese, Sharp Cheddar Shreds, Lucerne (by KLMVANGARD)
    4 oz Dubliner Irish Cheese
    2 clove Garlic
    1.5 cup onion, chopped


Okay to mix veggies up a bit. Some chopped onion is good to add!
Can substitute cheese for vegan cheese (so good!) And also substitute gravy for cream of soups.


Mix bullion cubes into gravy, add garlic salt/powder.
Shred yukon potato, place half of shreds on bottom of crock pot.
Add gravy to potatoes.
Add layers of veggies (can add other veggies of choice)
More veggies.
Add remainder of shredded potatoes.
Rest of veggies.
Let cook for three or more hours, or until hard veggies are soft.
Add cheese at thirty to forty five minutes left on timer.
Sprinkle chopped garlic into/on top of cheese. Let melt.
Serve, and enjoy. :)

Serving Size: 8

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