Vegetable Rice Casserole (slow cooker) Recipe

Ingredients
  • 1/2 cup uncooked rice
  • 1 pound Zucchini, sliced
  • 1 pound yellow summer squash, sliced
  • 1 onion, diced (large)
  • 1 tablespoon dried basil, divided inch half
  • 1 green bell pepper, chopped (medium)
  • 4 stalks celery, chopped
  • 2 tomatoes, diced (or 28 ounce can diced tomatoes, drained) (large)
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
Directions
Spray slow cooker with cooking spray. Spread rice in bottom of slow cooker. Layer zucchini, yellow squash, onion and half the basil (1/2 T.). Top with green pepper, celery, and tomatoes. Combine brown sugar, salt, and black pepper in separate bowl. Sprinkle over vegetables. Drizzle with olive oil. Cover. Cook on high 3-4 hours or until the vegetables are cooked to your liking. Sprinkle with remaining basil when finished (if you have fresh basil, top with 1 T. fresh basil instead of 1/2 T. dried basil).
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