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.
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