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



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.