Vegetable Casserole Recipe
Serving size: 8
Calories per serving: 11
BHG's Newest Recipes
Cook time:
Ingredients:
2 19 ounces cancannellini beans
1 19 ounce cangarbanzo or fava beans
1/4 cup purchased basil pesto
1 mediumonion, chopped
4 clovesgarlic, minced
1 1/2 teaspoons dried italian seasonings, crushed
1 16 ounce packagerefrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 largetomato, thinly sliced
1 8 ounce packagefinely shredded italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Directions:
Directions 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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://www.bhg.com/recipe/beans/vegetable-casserole/
