Slow Cooker Harvest Sausage and Vegetable Casserole

 

3

tablespoons zesty Italian dressing

1

tablespoon Dijon mustard

2

medium unpeeled potatoes, cut into 1-inch slices (2 cups)

2

medium onions, sliced (1 1/2 cups)

2

medium carrots, cut into 1-inch slices (1 cup)

2

cups chopped green cabbage

1

ring (1 lb) fully cooked smoked turkey sausage, cut into 1-inch slices

1

can (14.5 oz) diced tomatoes with green pepper, celery and onion, undrained

• 1 In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
• 2 Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
• 3 Cover; cook on Low heat setting 7 to 8 hours.