Layered Vegetable Crockpot Casserole

This is a super busy week for me.  I’m sure you’ve all been there.  It’s one of those weeks where I just don’t have more than 20 or 30 minutes to spend on dinner.  So last week when my sister-in-law requested vegetarian crockpot recipes, it was perfect timing.

This meal took about 20 minutes to prep and left me wondering why I don’t use my crockpot more often.  I whipped it together while Meghan was napping and we had a hot meal with no mess at dinner time.  It doesn’t get any better than that!

This casserole has a lasagna-like quality to it, with layered vegetables, tomato sauce, cheese, and Italian flavors.  I just finished the leftovers for lunch and it is tasty and comforting.

It may just look like a big glob of vegetables, but it is truly delicious. Looks can be deceiving.  And does it really matter how it looks when it tastes good and only takes 20 minutes to prep?  I don’t think so.

Layered Vegetable Crockpot Casserole

Serves 4-6 as a main course

1  (14.5 ounce) can no-salt added tomato sauce

1 tablespoon Italian herb blend

1 teaspoon salt

1/4 teaspoon black pepper

1 large carrot, sliced

1/2 cup frozen corn

1/2 cup frozen peas

4 russet potatoes, sliced

2 large zucchini, sliced

1 1/2 cups shredded cheese (I used a 3-cheese blend of mozzarella, cheddar, and jack)

In a medium bowl, combine the tomato sauce, Italian herb blend, salt, pepper, corn, peas, and carrots.

Spray the inside of your crockpot with non-stick cooking spray.  Place a layer of potatoes on the bottom.  You want to cover the bottom, overlapping the potatoes a little.  Sprinkle with salt and pepper.

In a similar fashion, add a layer of zucchini and sprinkle with salt and pepper.

Top with 1/3 of the tomato sauce and vegetable mixture.  On top of this, sprinkle with 1/2 cup of the shredded cheese.

Repeat this two more times for a total of three layers.

Cook on high in your crockpot for 3 1/2-4 hours.

When it’s finished, it should look like this melty-cheese goodness.  Your kitchen will smell fabulous.

When you dig in, depending on your serving size you’ll be getting somewhere between 250-380 calories, 4-6 grams of fiber, 9-13 grams of fat, and 11-17 grams of protein. Of course it is chock full of vegetables which means you and your family will also be getting a ton of vitamins and minerals.  All of that in a quick and easy meal.  I’m sold on my crockpot and am convinced I need to start breaking it out more often.

About Maryea

I am a wife and a mama who has a passion for healthy living. Happy Healthy Mama is a place for me to share recipes for delicious, wholesome food and my desire to live everyday with great health and happiness.
This entry posted in Dinner Recipes, Toddler Eats, Vegetarian Recipes. Entry Tags: , , , Bookmark the permalink. 

20 Responses to Layered Vegetable Crockpot Casserole

  1. Elizabeth says:

    Just by looking at the picture I can tell this will be daddy-approved. :) Printing this out to add to my meal planning binder! :)

  2. I always wonder why I don’t use my crock pot more! This looks fantastic. :-)

  3. Kristin says:

    This looks really good, and I am always looking for good crockpot recipes. Thanks!

  4. I have always wanted to do more crockpot cooking… Why is it that I don’t live out of it during weeknight meals? Maybe it’s the counter space? I don’t know. This is what I want to make and take as leftovers to school! :)

  5. Shannon says:

    Yum! I see you are putting your mandoline to good use!:) Definitely will be making this one! (Love that mandolin, thank you!)

  6. I am thinking I need to clear some real estate on my kitchen counter for my crockpot so I use it more often! This sounds really yummy.

  7. Alison says:

    Maryea – this looks seriously, seriously good – I think I just figured out what I’m making for dinner tomorrow night!

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  10. angela says:

    Can you make this is a slow cooker?

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  12. Michelle says:

    I just made this tonight and it was excellent. I love crockpot recipes. I did change one thing though. My son does not like anything with tomatoes. He even complains when his pizza has too much sauce. :) So instead of using a whole can of tomato sauce I did half tomato and half alfredo sauce. Just so the tomato taste wouldn’t be so strong. It turned out excellent. I will for sure be cooking this again.

    • Maryea says:

      Great idea! My husband is the same way with tomato sauce, so I may have to try that once I can eat cheese again. Thanks! :-)

  13. Kristen says:

    I’m late to finding your blog (I will subscribe!) I made this casserole last night and it was as you described: easy and delicious! Thank you! I too need to use my crockpot more! :)

  14. Liz says:

    Do you think I could cook it on low for double the time? During the week I’m not home until around 6 and I’m worried it would get too mushy/overcooked if I cooked it on high and then let it sit for hours and hours.

    Thanks.

  15. Lydia says:

    Thanks for the recipe Maryea. My husband and I really enjoyed it!

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