Vegetable Casserole in the Crock Pot

Vegetable Casserole

ingredients

• 2
  19-oz. cans cannellini beans
• 1
  19-oz. can garbanzo or fava beans
• 1/4
  cup purchased basil pesto
• 1
  medium onion, chopped
• 4
  cloves garlic, minced
• 1-1/2
  tsp. dried Italian seasoning, crushed
• 1
  16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1
  large tomato, thinly sliced
• 1
  8-oz. pkg. 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 facts

• Calories360
 
• Total Fat (g)12
 
• Saturated Fat (g)6, 
• Monounsaturated Fat (g)1, 
• Cholesterol (mg)26, 
• Sodium (mg)926, 
• Carbohydrate (g)46, 
• Total Sugar (g)8, 
• Fiber (g)10, 
• Protein (g)21,
• Vitamin C (DV%)16, 
• Calcium (DV%)36, 
• Iron (DV%)19, 
• Percent Daily Values are based on a 2,000 calorie diet

This came from Better Homes and Gardens

Until Next Time.....

Franny