Summer Vegetable Casserole In The Slow Cooker Food

SLOW COOKER/INSTANT POT SUMMER VEGETABLES (LOW-CARB, PALEO, WHOLE30)

Steps:

• Add diced tomatoes to bottom of the slow cooker. Add summer vegetables on top of the diced tomatoes.
• In a medium size bowl, whisk together sauce ingredients. Pour sauce into the slow cooker making sure all the vegetables are covered. Stir now if you want to or stir after it's done cooking.
• Cook HIGH 3 hours or LOW 6 or until vegetables are soft.
• Stir before serving if you haven't already.
• Pour water in the water & add the steamer basket to the pressure cooker. Place vegetables in the steamer basket. If you using potatoes, put them on the bottom.
• Close & lock lid. Cook high pressure for 5 minutes. When done, quick release the pressure.
• Remove vegetables & the steamer basket. Pour out the water.
• Turn the pressure cooker to saute. Add the diced tomatoes and sauce ingredients. Stir in the vegetables and cook approximately 3-5 minutes.

SLOW-COOKER SQUASH CASSEROLE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
• In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
• Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

SLOW-COOKED SUMMER SQUASH

Steps:

• Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

SLOW-COOKER QUINOA-SUMMER SQUASH CASSEROLE

Steps:

• Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.
• Coat a 5- to 6-quart slow cooker with cooking spray. Layer quinoa, 1/3 cup cheese and all of the squash in the slow cooker. Top with another 1/3 cup cheese. Spread the tomatillo mixture on top; but don't stir the ingredients together. (Refrigerate the remaining cheese to use for the topping.)
• Cover and cook on Low for 4 hours. Serve sprinkled with oregano and the remaining 1/3 cup cheese.

SLOW COOKER SQUASH STUFFING CASSEROLE

Steps:

• In a bowl, combine the flour, soup and sour cream until blended.
• Add the vegetables and gently stir to coat.
• Combine the stuffing mix and butter; sprinkle half into a 5 quart slow cooker.
• Top with vegetable mixture and remaining stuffing.
• Cover and cook on LOW for 4-5 hours or until vegetables are tender.

SUMMER VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 400F, and butter a 13x9 inch baking dish.
• Put the eggplant, bell pepper, carrot, garlic, and basil in a medium mixing bowl and toss together with 2 tablespoons of olive oil and some sea salt and pepper. Spread the veggies over the bottom of the baking dish - no fancy pattern needed! Just toss it in, and spread it out in the baking dish!
• In a small mixing bowl, mix the parmesan cheese and breadcrumbs, and sprinkle a little less than half of this over the veggies in the pan.
• Put the rings of onion over the breadcrumb mixture.
• Toss the zucchini and yellow squash in the medium mixing bowl with 2 more tablespoons of olive oil and more sea salt and pepper. Layer the coated summer squash and zucchini over the onion.
• Lay the sliced tomatoes over the zucchini and summer squash layer, and sprinkle the rest of the breadcrumb mixture over the top of the casserole.
• Bake for 35-40 minutes until the top is golden brown and the veggies are tender.
• Serve warm.

SLOW COOKER ZUCCHINI CASSEROLE

Steps:

• Combine all ingredients, except butter and cheese, in a slow cooker.
• Set temperature on low and heat for 3 hours.
• dot casserole with butter and sprinkle with cheese.
• Cook 1 1/2 hours more on low setting.