Vegetable Casserole in Crock Pot -- Jan's

Vegetable Casserole in Crock Pot -- Jan's
Vegetable Casserole in Crock Pot -- Jan's

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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. Notes from reviewers: Add more pesto; use less cheese; use more garlic and italian seasoning; add in other veggies or lettuce and/or leave out raddichio

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