Slow Cooker Casserole
There are tons of ways to change up this easy slow cooker casserole with pasta! Add leftover ground beef, cheese and vegetables for a cheap meal.
Servings: 8
Equipment
- 1 slow cooker
Ingredients
- 1 onion diced
- 1 bell pepper diced
- 2 zucchini sliced
- 15 oz kidney beans drained and rinsed
- 8 oz mushrooms
- 1 can diced tomatoes 15 oz
- 8 oz tomato paste
- 1 c chicken broth
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 16 oz pasta small or medium size
- 1 c cheese mozzarella shredded
Instructions
- Spray inside of pot with non stick spray. Add the onion, red bell pepper, zucchini, beans, and mushrooms. In a mixing bowl, stir together the diced tomatoes, tomato paste, chicken broth, and seasonings.
- Add this tomato mixture to the slow cooker and gently fold in to combine with the vegetables. Cover the slow cooker and cook on low for 5 to 6 hours.
- Gently stir in the cooked pasta. Sprinkle cheese over the top and cover until the cheese has melted and noodles are as tender as desired (about 30 min). Serve garnished with grated parmesan
Video
Nutrition
Serving: 2oz | Calories: 396kcal | Carbohydrates: 68g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 733mg | Potassium: 1021mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1222IU | Vitamin C: 41mg | Calcium: 172mg | Iron: 4mg