Rating: 4 stars
73 Ratings
  • 5 star values: 35
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 8

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
cook:
4 hrs
stand:
5 mins
total:
4 hrs 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

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  • 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

360 calories; fat 12g; cholesterol 26mg; saturated fat 6g; carbohydrates 46g; mono fat 1g; insoluble fiber 10g; sugars 8g; protein 21g; vitamin a 1214.8IU; vitamin c 9.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.4mg; folate 76.6mcg; vitamin b12 0.1mcg; sodium 926mg; potassium 292mg; calcium 363.5mg; iron 3.4mg.
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