Vegetable Casserole

Nutrition Facts (Vegetable Casserole) Per serving: 360 kcal cal., 12 g fat (6 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 26 mg chol., 926 mg sodium, 46 g carb., 10 g fiber, 8 g sugar, 21 g pro. PMakes: 8 servings Prep: 20 mins Cook: 4 hrs to 6 hrs (low) or 2 to 2-½ hours (high) Stand: 5 mins ercent Daily Values are based on a 2,000 calorie diet

Vegetable Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

  • teaspoons dried Italian seasoning, crushed

  • 1

    16 ounce package refrigerated cooked plain polenta cut in ½-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

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. Makes 8 servings.


Nutrition

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