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Vegetable Casserole
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Vegetable Casserole
Makes: 8 servings
Prep: 20 mins Cook: 4 hrs to 6 hrs(low) or 2 to 2-1/2 hours (high) Stand: 5 mins
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  • user reviews (9)
Vegetable Casserole
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 Facts (Vegetable Casserole)
  • Servings Per Recipe 8,
  • Calories 360,
  • Protein (gm) 21,
  • Carbohydrate (gm) 46,
  • Fat, total (gm) 12,
  • Cholesterol (mg) 26,
  • Saturated fat (gm) 6,
  • Monosaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 10,
  • Sugar, total (gm) 8,
  • Vitamin A (IU) 1215,
  • Vitamin 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 (DV %) 363,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (9)
4214958578
anonymous wrote:

Fabulous flavor. I halved the recipe & substituted green lettuce for the radicchio and it went fine. Next time I'd increase the pesto as others have noted. I'd also increase the spinach and tomatoes and would add them at the beginning of cooking, perhaps later on too, having some softer mixed in to increase veggie intake and flavor and then also at the end for some that's less cooked. The cheese was a good part of the flavor but to decrease calories & fat, I'd use less.

1/2/2012 10:18:50 PM Report Abuse
rhinospear wrote:

I added a zucchini, a red pepper and sliced portabella mushrooms, but skipped the raddichio. Used more basil pesto, an extra teaspoon of italian seasoning and a couple more cloves of garlic. Turned out to be one of the better vegetarian crock pot recipes I've come across.

8/28/2011 11:50:19 PM Report Abuse
susann21 wrote:

This was a huge hit..even by picky eaters. I added more pesto than called for and skipped the raddichio.

10/10/2010 10:54:00 PM Report Abuse
lupewinku wrote:

I made it exactly as stated. I did not think it would be very good, but it was so goood! A winner for us!

10/5/2010 05:13:35 PM Report Abuse
prechtzigel wrote:

Great summertime casserole! I added green peppers, green beans, zucchini, and fresh basil to the bean mixture. The tomatoes are a great addition on top. I thought spinach and radicchio were both great topper. I used about 2/3 of the cheese called for, and felt that was plenty without over-cheesing it. I think you could add more pesto too, if that's a flavor you really enjoy. Yum!

7/11/2010 02:25:05 PM Report Abuse
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