"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Friday, October 15, 2010

Vegetable Casserole

2 19-oz. cans Cannellini beans
1 19-oz. can Garbanzo 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 into 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

A. Rinse and drain beans,  In large bowl combine beans, 2 tablespoons pesto, onion, garlic, & Italian seasoning.
B. In 4 to 5 quart slow cooker layer half of bean mixture, half polenta, and half of the cheese.  Add remaining beans and polenta.  Cover; cook   
    on low heat setting for 4 to 6 hours or on high heat for 2- 2.5 hours.  Add tomatoes, remaining cheese, spinach and radicchio.  Combine remaining pesto and 1 tbsp. water.  Drizzle pesto mixture on casserole.  Let stand uncovered 5 minutes, serve.


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