Cheesy Winter Vegetables Casserole - cooking recipe

Ingredients

6 large potatoes, peeled and cut into wedges
1 (16 ounce) bag fresh baby carrots
1 medium celery rib, cut into 1-inch pieces
1 (10 3/4 ounce) can condensed cheddar cheese soup
2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper, if desired (cayenne)
1 cup frozen sweet peas, thawed
1 cup cheddar and american blend cheese (4 oz.)

Preparation

In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
Cover; cook on Low setting 6 to 7 hours.
About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.