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vegetable casserole/slow cooker Recipe

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This recipe for vegetable casserole/slow cooker is from The Nichols Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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