Vegetable Casserole
Recipe from
Better Homes and Gardens
For a savory, slow cooker vegetable casserole recipe, try this combination of beans, polenta, radicchio, and spinach.
Servings:
Makes 8 servings.
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Ingredients
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2 19-oz. canscannellini beanssee savings
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1 19-oz. cangarbanzo or fava beanssee savings
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1/4 cuppurchased basil pestosee savings
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1 mediumonion, choppedsee savings
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4 clovesgarlic, mincedsee savings
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1-1/2 tsp.dried Italian seasoning, crushedsee savings
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1 16-oz. pkg.refrigerated cooked plain polenta cut in 1/2-inch-thick slicessee savings
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1 largetomato, thinly slicedsee savings
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1 8-oz. pkg.finely shredded Italian cheese blend (2 cups)see savings
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2 cupsfresh spinachsee savings
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1 cuptorn radicchiosee savings
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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: Calories 360, Total Fat 12 g, Saturated Fat 6 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 26 mg, Sodium 926 mg, Carbohydrate 46 g, Total Sugar 8 g, Fiber 10 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 36%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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