Vegetable Casserole

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

Vegetable Casserole
148Kviews
99 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
20 mins
Cook:
4 hrs to 6 hrs (low) or 2 to 2-1/2 hours (high)
Stand:
5 mins
Rate me!


Vegetable Casserole

Ingredients
2
19 ounce can cannellini beans
1
19 ounce can garbanzo or fava beans
1/4
cup purchased basil pesto
1
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 Facts

(Vegetable Casserole)
    Per serving:
  • 360 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 26 mg chol.,
  • 926 mg sodium,
  • 46 g carb.,
  • 10 g fiber,
  • 8 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...