Vegetable Casserole

Name: Vegetable Casserole
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 25 min
Ingredients: 2 19 ounce cans cannellini beans; 1 19 ounce can garbanzo or fava beans; ¼ cup purchased basil pesto; 1 medium onion, chopped; 4 cloves garlic, minced; 1 ½ 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

73 Ratings
4 Reviews

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

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:

20 mins

cook:

4 hrs

stand:

5 mins

total:

4 hrs 25 mins

Servings:

Nutrition Info

Directions

Step 1
Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

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Step 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

Per Serving:

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.

Sort by: Newest

Newest Oldest

Sandy M.

07/27/2018

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!

Better Homes & Gardens Member

10/17/2017

Hearty recipe! Used Italian seasoned polenta and tasted great.

Better Homes & Gardens Member

09/14/2016

Suggestions for polenta substitute?

Better Homes & Gardens Member

09/08/2016

A reliable big hit recipe!

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Vegetable Casserole

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

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Vegetable Casserole

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Vegetable Casserole