Crockpots are the greatest thing. Nothing beats coming home to a prepared meal, still warm, after a long day!
I had a bunch of produce from the farmer’s market that I wanted to use before it started to go bad, so I threw it all in a crockpot and added some tomato sauce, more or less. My husband said it was one of the best things I had ever made – quite the compliment! He had devoured most of it before I got home from working a night shift, and we packaged the rest for him to take to work for lunch. So unfortunately, there are no pictures of it after it was cooked.
Crockpot Vegetable Casserole
- 1 24 oz jar tomato sauce
- 1 Tbs Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 large carrots, sliced (~2 1/2 – 3 cups)
- 3 medium potatoes, peeled and sliced (~2 cups)
- 1 medium onion, chopped (~1 1/2 cups)
- 1 1/2 cup frozen broccoli, thawed
- 1 cup frozen beans, thawed
- 1 1/2 – 2 cups shredded cheese (I used a blend of mild cheddar and white cheddar)
- In a small bowl, combine the tomato sauce, Italian seasoning, salt, and pepper.
- Spray the inside of your crockpot with non-stick cooking spray. Spread the potatoes on the bottom; they can overlap (if you use a smaller crockpot, you could use half of the potatoes and add another layer of potatoes later).
- Do the same with the onions and half of the carrots.
- Pour half of sauce over the veggies and top with half of the cheese.
- Layer the broccoli, beans and the remaining carrots.
- Pour the remaining sauce over the top and sprinkle the rest of the cheese on top.
- Program crockpot to cook on high for 3 1/2-4 hours.