Holiday Creamy Mixed Vegetable Casserole-Crock Pot or Slow Cooker Recipe

I was really pleased with the way this turned out and it's great for big gatherings when oven space is at a premium. This Holiday Creamy Mixed Vegetable Casserole is a nice variation of the traditional green bean casserole. It's a combination of green beans, roasted corn with peppers, french fried onions and mushroom soup. The flavor has also been changed up a bit with the addition of some thyme. But the real beauty of this recipe is that it's cooked in the crock pot or slow cooker, freeing up the oven for other things... You know, like the turkey:@)

Holiday buffet? Just set the crock pot to warm and serve right from it. 

No warm setting? No worries, it will stay hot in the vessel for a long time.

Leftovers? Add a little diced ham or turkey and spoon over noodles for a quick and easy lunch or dinner.
This is the Green Giant frozen roasted corn I used:

Holiday Creamy Mixed Vegetable Casserole
~printable version~
11-12 oz bag frozen green beans-thawed
11-12 oz bag frozen corn and bell pepper medley-thawed
3 oz bag french fried onions-divided
10 oz can cream of mushroom soup
1 tsp soy sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

1. Mix everything, but reserve about 1/2 C fried onions for garnish before serving.
2. Add to 2-4 quart crock pot, cover and cook on high for 2 hours (give it a stir after 1 hour) or low for 4-5 hours. (Everything did fit into my 2 quart vessel and I cooked it on high for 2 hours.)
3. Give a stir before serving and top with reserved fried onions.
4. *I'm guessing 350 degrees for about 30 minutes in the oven would work fine too.

Let's start saving those holiday recipes and have a happy day:@)

I'm Joining:
Cooking and Crafting with J&J
What'd You Do This Weekend?
Made By You Monday
The Scoop
Tickle My Tastebuds
Wonderful Wednesday
Full Plate Thursday
Share Your Cup
Meal Plan Monday
Best of the Weekend