Slow Cooker Veggie Casserole

Slow Cooker Veggie Casserole

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by Jennifer Brule

WCNC.com

Posted on October 9, 2013 at 12:23 PM

Updated Wednesday, Oct 9 at 1:06 PM

www.findingtasty.com

Vegetable Casserole
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, pesto, onion, garlic, Italian seasoning and chopped tomatoes.
2.In 4- to 5-quart slow cooker layer half of bean mixture & half of polenta [took out cheese at this point]. 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 spinach, and radicchio, 1/4 Cup boiling or very hot water, stir and, recover and cook an additional 30 minutes. Last, sprinkle with cheese, stir Let stand, uncovered, 5 minutes. Makes 8 servings.

 

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