Vegetable Casserole

Community Recipe from


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Casserole Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy