Vegetable Casserole

  • 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

    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.

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