Vegetable Casserole

By á-29897

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 2-1/2 hours (high)
Stand: 5 mins
ercent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 19 ounce can cannellini beans
• 1 19 ounce can garbanzo or fava beans
• 1/4 cup purchased basil pesto
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 1/2 teaspoons 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 cups fresh spinach
• 1 cup torn radicchio

Details

Adapted from bhg.com

Preparation

Step 1

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.