Vegetable Casserole

For a savory, slow cooker vegetable casserole recipe, try this combination of beans, polenta, radicchio, and spinach.


Vegetable Casserole

by 13  people


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Ingredients
  • 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
Directions
1.
Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2.
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.
Nutrition information
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 (g) 77, Cobalamin (Vit. B12) (g) 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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