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Home » Recipes » Dinner Recipes » Layered Vegetable Crockpot Casserole

Last updated on June 14, 2018. Originally posted on September 20, 2011 By Maryea / 28 Comments

Layered Vegetable Crockpot Casserole

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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.

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Layered Vegetable Crockpot Casserole


  • Author: Healthy Happy Mama
  • Total Time: 280 minutes
  • Yield: serves 4 - 6 1x
Print Recipe
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Description

A healthy and nutritious main meal


Ingredients

Scale
  • 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)

Instructions

  1. In a medium bowl, combine the tomato sauce, Italian herb blend, salt, pepper, corn, peas, and carrots.
  2. 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.
  3. In a similar fashion, add a layer of zucchini and sprinkle with salt and pepper.
  4. Top with 1/3 of the tomato sauce and vegetable mixture.  On top of this, sprinkle with 1/2 cup of the shredded cheese.
  5. Repeat this two more times for a total of three layers.
  6. Cook on high in your crockpot for 3 1/2-4 hours.
  • Prep Time: 20 minutes
  • Cook Time: 240 minutes
  • Category: main meal
  • Cuisine: American

Nutrition

  • Serving Size: 1 of 4 servings
  • Calories: 266
  • Sugar: 10.5g
  • Sodium: 725mg
  • Fat: 9.5g
  • Carbohydrates: 48g
  • Protein: 15.8g

Keywords: healthy dinner

Did you make this recipe?

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Filed Under: Dinner Recipes

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Comments

  1. Krista says

    May 16, 2016 at 9:20 pm

    What size slow cooker did you make this in?

    Reply
    • Maryea says

      May 17, 2016 at 10:51 am

      In the pictures, it was our old slow cooker and I’m not sure of the size but it was on the smaller size. I’ve also made this in our newer slow cooker which is bigger–I believe it’s a 5 quart.

      Reply
      • Rita says

        July 9, 2016 at 7:14 pm

        Can we double the recipe and let it cook on low overnight?

      • Maryea says

        July 11, 2016 at 10:35 am

        I’m sorry I can’t say because I haven’t tried it.

  2. Patricia Pichurski says

    May 9, 2016 at 8:44 pm

    Can this recipe be frozen?

    Reply
  3. Ann says

    October 16, 2014 at 8:57 pm

    Will not try this one again! Perhaps it was due to the non-dairy cheese I used due to my husband’s diet restrictions. But also the potatoes turned black so it was hard to look at while eating plus there was little favor. I was so hoping this would be tasty as the prep was quick and easy.

    Reply
    • Maryea says

      October 16, 2014 at 9:55 pm

      Sorry this didn’t work out for you. I definitely can’t vouch for how it would work with non-dairy cheese as I’ve never tried it with anything other than regular cheese.

      Reply
      • Patricia Pichurski says

        May 9, 2016 at 8:56 pm

        I used the Daiya non-dairy cheese and it turned out fine. All the vegetables were fine, according to my grandkids.

      • Maryea says

        May 10, 2016 at 6:49 am

        That’s great to hear!

  4. Lydia says

    February 11, 2013 at 8:57 pm

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

    Reply
    • Maryea says

      February 12, 2013 at 10:49 am

      You’re welcome! I’m glad you liked this. 🙂

      Reply
  5. Liz says

    January 26, 2013 at 2:01 pm

    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.

    Reply
    • Maryea says

      January 28, 2013 at 3:07 pm

      I do think that would work. (But I haven’t personally tried it…) Let me know if you try it!

      Reply
  6. Kristen says

    January 23, 2013 at 11:16 am

    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! 🙂

    Reply
    • Maryea says

      January 23, 2013 at 11:30 am

      Welcome and thanks for letting me know you tried this! 🙂

      Reply
  7. Michelle says

    November 2, 2012 at 9:24 pm

    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.

    Reply
    • Maryea says

      November 7, 2012 at 11:21 am

      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! 🙂

      Reply
  8. angela says

    February 7, 2012 at 12:07 am

    Can you make this is a slow cooker?

    Reply
    • Maryea says

      February 7, 2012 at 9:16 am

      Yes. I think you could also bake it in the oven, but I haven’t tried it so I don’t know the cooking time.

      Reply
  9. Alison says

    September 29, 2011 at 8:59 pm

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

    Reply
  10. Candy @ Healthy in Candy Land says

    September 22, 2011 at 2:07 am

    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.

    Reply
  11. Shannon says

    September 21, 2011 at 9:10 pm

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

    Reply
  12. Julie H. of Spinach and Sprinkles says

    September 20, 2011 at 10:09 pm

    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! 🙂

    Reply
  13. Kristin says

    September 20, 2011 at 9:48 pm

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

    Reply
  14. Amy-Nutrition by Nature says

    September 20, 2011 at 4:25 pm

    I always wonder why I don’t use my crock pot more! This looks fantastic. 🙂

    Reply
    • Patricia Pichurski says

      May 9, 2016 at 8:47 pm

      It is. I made it last week and it was approved by all. I’d like to know if this recipe freezes well.

      Reply
      • Maryea says

        May 10, 2016 at 6:49 am

        I have not tried freezing this one–sorry. Please let me know if you try it!

  15. Elizabeth says

    September 20, 2011 at 3:26 pm

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

    Reply

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