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Ingredients
| cannellini beans: 19 oz |
| canned chickpeas - garbanzo beans: 19 oz |
| fresh basil (chopped): 1/4 cup |
| onions (chopped): 1 cup |
| garlic: 4 cloves (minced) |
| Italian seasoning: 1 1/2 tsp (crushed) |
| refrigerated buttermilk biscuit dough: 1 lb |
| red tomatoes: 1 (thinly sliced) |
| shredded parmesan cheese: 2 cups |
| spinach: 2 cups |
| radicchio heads (shredded): 1 cup |
Vegetable Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
240 min -
Servings
8 serving(s)
Tags
1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2. 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. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.