BH&G Crockpot Veggie Casserole
This is easy, cheesy, carby lusciousness . . . 20 minutes to put together and you’re crockin’. This was adapted from a recipe in Better Homes & Gardens magazine.
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. shredded Italian cheese blend (2 cups) 2 c. fresh spinach 1 c. torn radicchio
Directions
1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of the pesto, the onion, garlic and Italian seasoning.
2. In a slow cooker, layer half of bean mixture, half of polenta, and half of cheese. Add the remaining beans and polenta. Cover and cook on the low heat setting 4-6 hours or on the high heat setting 2-2-1/2 hours. Add the tomato, remaining cheese, spinach, and radicchio. Combine the remaining pesto and 1 tablespoon water. Drizzle the pesto mixture on casserole. Let stand, uncovered, 5 minutes.
Makes 8 servings.
© 2009, Sarah. All rights reserved.
