Crockpot Spring Vegetable Casserole

Crockpot Spring Vegetable Casserole

This light and flavorful casserole is packed with fresh spring vegetables, making it a perfect dish for a healthy and easy meal.

Servings: 6 | Cook Time: 240 minutes

Prep Time: 20 minutes | Total Time: 260 minutes

Ingredients

• 2 cups chopped asparagus
• 1 cup sliced carrots
• 1 cup halved cherry tomatoes
• 1 cup sliced zucchini
• 1 cup frozen peas
• 1 cup vegetable broth
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Prepare Vegetables: Chop and slice all vegetables to ensure even cooking.
2. Combine Ingredients: In the slow cooker, mix asparagus, carrots, cherry tomatoes, zucchini, and peas.
3. Add Seasoning: Stir in vegetable broth, garlic, thyme, salt, and pepper to coat the vegetables.
4. Cook: Cover and cook on low for 4 hours or until vegetables are tender.
5. Add Cheese: Sprinkle mozzarella cheese on top, cover, and cook for an additional 15 minutes until cheese melts.
6. Serve: Stir gently before serving to distribute melted cheese evenly.

Tips

• Ensure vegetables are cut into similar sizes for even cooking.
• For extra flavor, add a pinch of red pepper flakes.
• Use fresh herbs if available for enhanced taste.

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