Vegetable Casserole

Community Recipe from

Ingredients

  • 38 ounce(s) cans of cannellini beans
  • 19 ounce(s) garbanzo beans
  • 1/4 cup(s) purschased basil pesto
  • 1 whole(s) medium onion chopped
  • 4 clove(s) garlic minced
  • 1 1/2 teaspoon(s) italian seasoning crushed
  • 16 ounce(s) refrigerated cooked plain polenta cut into 1/2" slices
  • 1 whole(s) large tomato thinly sliced
  • 8 ounce(s) italian cheese blend finely shredded
  • 2 cup(s) fresh spinach
  • 1 cup(s) radicchio torn

Preparation

  1. Rinse and drain beans. In large bowl combine beans, onion, 2 Tbsp. of pesto, garlic, and Italian seasoning.

  2. In 4 - 5 quart slow cooker, layer half of bean mix, half of polenta, and half of cheesed. Add remaining beans and polenta.

  3. Cover and cook on low 4 - 6 hours or high 2 - 3 hours. Add tomato, remaining cheese, spinach, and radicchio.

  4. Combine remaining pesto and 1 Tbsp. of water. Drizzle on casserole. Let stand uncovered about 5 minutes.
July 2011

This recipe is a personal recipe added by SandyPTA and has not been tested or endorsed by MyRecipes.

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