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Vegetable Casserole

  • Servings: 8
  • Course: Side Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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


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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