Vegetable Casserole


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

Vegetable Casserole
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
4 hrs
Stand Time:
5 mins
Total Time:
4 hrs 25 mins


  • 2 19 ounce can 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 teaspoon 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 cup fresh spinach

  • 1 cup torn radicchio


  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 (per serving)

360 Calories
12g Fat
46g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 360
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 926mg 40%
Total Carbohydrate 46g 17%
Total Sugars 8g
Protein 21g
Vitamin C 9.4mg 47%
Calcium 363.5mg 28%
Iron 3.4mg 19%
Potassium 292mg 6%
Folate, total 76.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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