For a savory, slow cooker vegetable casserole recipe, try this combination of beans, polenta, radicchio, and spinach.
Recipe from Better Homes and Gardens
2 19 ounce can cannellini beans
1 19 ounce can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons dried Italian seasoning, crushed
1 16 ounce package refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8 ounce package finely shredded Italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.
Per Serving: cal. (kcal) 360, Fat, total (g) 12, chol. (mg) 26, sat. fat (g) 6, carb. (g) 46, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 10, sugar (g) 8, pro. (g) 21, vit. A (IU) 1215, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 77, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 926, Potassium (mg) 292, calcium (mg) 363, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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