Cheesy Winter Vegetables Casserole

• 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.)

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

potatoes, fresh baby carrots, celery, cheddar cheese, worcestershire sauce, ground red pepper, frozen sweet peas, cheddar and american blend cheese

Taken from www.food.com/recipe/cheesy-winter-vegetables-casserole-162467 (may not work)