Slow Cooker Layered Vegetable Casserole

Slow Cooker Layered Vegetable Casserole

Slow Cooker Layered Vegetable Casserole
This was a surprise hit as the main course; the veggies were flavorful but it was the cheese that took it over the top for us. Seasonably adaptable depending on what vegetables are at your farmer's market or grocer. Try this a side to your meat entrees.
    Servings
    4-5 people
    Cook Time
    HIGH 3- 3 1/2 hr
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4-5 people
    Cook Time
    HIGH 3- 3 1/2 hr
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound Yukon gold or red new potatoes, thinly sliced
    • 1 onion, cut in half and thinly sliced
    • 3 carrots, peeled, cut in half and sliced crosswise
    • 6 radishes, thinly sliced
    • 2cup frozen corn kernels
    • 2cup frozen peas
    • 1/4cup fresh parsley, chopped
    • 2tablespoons fresh thyme, removed from sprig (about 2 sprigs)
    • 1teaspoon sea salt
    • 1teaspoon ground black pepper
    • 1teaspoon garlic powder
    • 1cup artichoke hearts in olive oil marinade, coarsely chopped, reserve 3 tablespoons marinade*
    • 1 (15-ounce) can white cannellini beans, rinsed and drained
    • 2cup shredded Cheddar cheese, divided
    Instructions
    1. Lightly oil the bottom of a large slow cooker. Place the potato slices in the bottom. Follow with a layer of each of these vegetables in this order: the onions, carrots, radishes, corn, and peas. Sprinkle the vegetables with the chopped parsley and the following 4 ingredients (through garlic powder). Layer the artichoke hearts and then the white beans. Carefully add 1/4 cup water so you do not dilute the seasonings at the top of the vegetable layers. Pour the artichoke heart marinade evenly on top and top with 1 1/2 cup of the shredded cheese.
    2. Cover and cook on HIGH 3- 3 1/2 hours. In the last 15 minutes add the remaining 1/2 cup shredded cheese or until melted into the casserole.
    3. Serve "as is" as a main vegetarian meal or as a side dish to a more substantial meat entree.
    Recipe Notes

    * I use Trader Joe's jarred artichoke hearts. The seasoned artichokes add another layer of flavor to the vegetables but if you only have artichoke hearts in water that will work too.

    This is a highly adaptable slow cooker recipe as you can layer in whatever seasonal vegetables your family loves. This version is perfect for spring. You may want to try green beans, summer squashes, eggplant, and tomatoes in the summer/early fall and sweet potatoes, Brussels sprouts, turnips, parsnips, cabbages in the winter.

    Likewise, change up the cheeses and seasonings; fresh mozzarella and basil would be perfect with the summer veggies and perhaps a Swiss or Gouda with rosemary in the winter.

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