Vegetable Casserole
For a savory, slow cooker vegetable casserole recipe, try this combination of beans, polenta, radicchio, and spinach.
Advertisement
Ingredients
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
Per Serving:
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.
