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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,
- 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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