77 Ratings
  • 5 Rating Star 37
  • 4 Rating Star 17
  • 1 Rating Star 8
  • 2 Rating Star 7
  • 3 Rating Star 6
  • 0 Rating Star 2

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

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Ingredients

Directions

  • 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.

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Nutrition Facts

360 calories, 12 g fat (6 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 26 mg cholesterol, 926 mg sodium, 46 g carbohydrates, 10 g fiber, 8 g sugar, 21 g protein.

Reviews (4)

Most helpful positive review

07/26/2018
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!

Most helpful critical review

09/13/2016
Suggestions for polenta substitute?
77 Ratings
  • 5 Rating Star 37
  • 4 Rating Star 17
  • 1 Rating Star 8
  • 2 Rating Star 7
  • 3 Rating Star 6
  • 0 Rating Star 2
07/26/2018
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!
10/17/2017
Hearty recipe! Used Italian seasoned polenta and tasted great.
09/13/2016
Suggestions for polenta substitute?
09/08/2016
A reliable big hit recipe!