Vegetable Casserole
For a savory, slow cooker vegetable casserole recipe, try this combination of beans, polenta, radicchio, and spinach.
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Vegetable Casserole
Directions
- Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
- 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 ,
- 12 g fat
- (6 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 26 mg chol. ,
- 926 mg sodium ,
- 46 g carb. ,
- 10 g fiber ,
- 8 g sugar ,
- 21 g pro.
Reviews (4)
MS10934112
84 Days Ago
We loved this recipe. It was tasty and yet so healthy. The only changes I made were the cooking method and cheese reduction. My slow cooker stopped working, so I layered the dish as stated in a covered deep skillet and cooked it low and slow on the stove top for 25 minutes. In an effort to reduce calories, I used only 1 cup of cheese instead of the recommended 2 cups. Everyone who ate it said it was perfect and any more cheese would have been too much. With my changes, this recipe is a keeper!
igleranna
366 Days Ago
Hearty recipe! Used Italian seasoned polenta and tasted great.
Megan Tracy Gaines
765 Days Ago
Suggestions for polenta substitute?