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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
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 (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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