Layered Vegetarian Casserole
By: Melissa Peterman
Published: Tuesday, December 1, 2009 - 12:26am

Ingredients




6 potatoes sliced
1 large onion sliced
2 carrots sliced
1 green pepper sliced
1 zucchini sliced
1 cup corn frozen or fresh
1 cup peas frozen or fresh
mushrooms
broccoli
green beans
2 1/2 cups tomato sauce
1/4 cup soy sauce low-sodium
1 teaspoon thyme ground
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 tablespoons parsley

Preparation

1 Layer vegetables in slow cooker in order given. 2 Mix together ingredients for sauce and pour over vegetables. 3 Cook six hours at high or 12 at low.

Comments:
sybaker

I took this recipe and changed it a bit for what I had in my kitchen. I used Prego spaghetti sauce, regular soy sauce, three cloves of garlic (chopped), Italian seasoning, cinnamon, and cilantro for the sauce. I substituted squash for the mushrooms only because I hate mushrooms. I also added a sprinkling of parmesan cheese upon serving. It came out deliciously and very filling.