This pesto-packed crockpot vegetable casserole recipe makes a great meatless dinner or a side dish. It is healthy, vegetarian, and vegan-friendly (remove the cheese) - with fabulous flavor and texture!
8ouncesshredded italian cheese blend(omit if desired)
2cupsfresh baby spinach
1cuparugula
Instructions
Mix beans, ½ of the pesto, garlic, onion, and italian seasoning in a bowl until combined. (Tip: if you prefer a softer onion, microwave the onions on high for 5 minutes prior to adding to the crock pot.)
Layer half of the bean mixture, half of the polenta slices, and half the cheese. Repeat layer.
Cover and cook on low for 4 hours or on high for 2 hours.
Top with tomato slices, fresh spinach, and arugula. Drizzle with 1 to 2 tablespoons of water and remaining pesto sauce.
Cover and continue to cook just until the spinach and arugula are slightly wilted, and the tomatoes are warm, about 5 minutes.
Notes
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VARIATIONS: Substitute any favorite bean combination you like. Dried beans can be soaked and used instead of canned beans. Homemade polenta can be used in place of store-bought prepared. Cheddar cheese or mozzarella can be used instead of Italian cheese blend.
SERVING SUGGESTIONS: Season with salt and pepper to taste. Drizzle with additional pesto sauce and sprinkle with shredded cheese.