Crockpot Potato Vegetable Casserole

I declared this past Saturday a “No-Homework” day.  My house was a mess, the laundry was piled high, my refrigerator was empty, and I needed a break.  To celebrate the occasion, I told my friend Tara to come over for dinner.  OK, it was a little ambitious to think I could completely clean and organize my house in one day and get dinner on the table for us.  I am lucky to have friends who aren’t very fussy, and will pretty much try anything.

I decided to use my crockpot to make this Layered Vegetable Casserole.  No, this is not a typical Saturday night dinner, but it is a pretty decent meal and reminded me a little of potato skins.  I used mostly frozen vegetables here, but I see this as a dish that could be changed from season to season based on what’s available.  And of course, if you have homemade tomato sauce in the freezer, that would make it even better.  Next time I would use a little more sauce which I think would help the vegetables cook more easily.  There are a few more versions of this recipe floating in my head, but in the meantime enjoy!

 

 

Crockpot Potato Vegetable Casserole

1 (15 oz.) can tomato sauce
2 carrots, peeled and diced
1/2 c. corn
1/2 c. peas
1 T Italian seasoning
1/4 t black pepper
3 large potatoes, scrubbed and thinly sliced
1 (16 oz.) bag frozen broccoli
1 1/2 c. reduced fat shredded cheddar

In a bowl, mix tomato sauce, carrots, corn, peas, and spices.  Spray the inside of your crockpot with cooking spray.  Layer 1/3 of the potato slices in the bottom.  Add 1/3 of the broccoli, followed by 1/3 of the vegetable sauce.  Sprinkle with 1/3 of the cheese.  Repeat layers (potatoes, broccoli, sauce, and cheese) 2 more times.  Cover and cook on high for 4 hours, or until potatoes are soft.  Serve garnished with freshly grated Parmesan cheese.

-Adapted from Happy Healthy Mama

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