Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Layered Vegetable Crockpot Casserole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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