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Vegetable Casserole

  • Servings: 8
  • Course: Side Dish

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 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

Directions

Step 1

Rinse and drain beans.

Step 2

In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

Step 3

In 4- to 5-quart 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.

Step 4

Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes.

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