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    Vegetable Casserole


    Source of Recipe


    Better Homes & Garden


    Recipe Introduction


    Polenta, spinach, tomato, radicchio, Italian cheese, and two kinds of beans simmer with garlic and basil-pesto to create this delicious vegetarian dish.


    List of 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


    Instructions


    1. Rinse and drain beans. In large bowl combine beans, 2 T of pesto, onion, garlic, and Italian seasoning.
    2. In 4- to 5-qt 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 T water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes.


    Final Comments


    Makes 8 servings

    Calories 360, Total Fat (g) 12, Saturated Fat (g) 6, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, 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


 

 

 

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