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Vegetable Meal in a Crock Pot

It's been a week of leftovers and dreaming up new ways to serve them. Not complaining here at all, we love leftovers at our house. And when you get tired of reheating them use the last for soup. I had chopped up way too many vegetables for roasting at Christmas. To use up the excess, I decided to make a meatless dish. A nice change to omit meat and enjoy a good dose of vegetables.
  • 2 cups sweet potatoes, chopped
  • 2 cups butternut squash or use regular potatoes, chopped
  • 2/3 cup peas, frozen
  • 2/3 cup corn, frozen
  • 1 large carrot, chopped
  • 1 sweet green pepper, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups pasta sauce
  • 1 cup cheddar cheese, shredded
  1. Spray the inside of your crock pot generously with cooking spray.
  2. Add vegetables in order given to the crock pot.
  3. Sprinkle with salt and pepper and pour pasta sauce over the top.
  4. Top with cheese and cover.
  5. Cook on high for 4 hours or until done.
  6. Serve with a salad or serve over spaghetti and a salad.
  7. Yields: 4-6 generous servings.


  1. Think it'll be too mushy of done on low for 8 hours? I would love to do before going to work.

    1. I haven't cooked this on low for 8 hours but if you try it and it is too mushy..maybe add to a chili recipe?? :)

  2. That looks and sounds delicious - wonderful way to use those left-overs!

  3. Chunky pasta sauce I'm thinking would be great with this. Instead of corn I'm going to add red pepper and maybe some small bites of broccoli and cauliflower. All depends on what you've got 'left over' in the frig veg drawer.

  4. My beautiful daughter-in-law is vegetarian and I am always looking for delicious meals to serve. I think I might even love this one. Thank you for sharing.

  5. Ok that sounds so super easy, and full of flavor! Yum!!


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