Crockpot Vegetable Casserole

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)
  1. In a small bowl, combine the tomato sauce, Italian seasoning, salt, and pepper.
  2. 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).
  3. Do the same with the onions and half of the carrots.
  4. Pour half of sauce over the veggies and top with half of the cheese.
  5. Layer the broccoli, beans and the remaining carrots.
  6. Pour the remaining sauce over the top and sprinkle the rest of the cheese on top.
  7. Program crockpot to cook on high for 3 1/2-4 hours.
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