"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

vegetable casserole/slow cooker Recipe

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This recipe for vegetable casserole/slow cooker, by , is from The Nichols Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
elizabeth philips
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
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:
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.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 min

 

 

 

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