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An oval white crock pot with vegetable casserole

Slow Cooker Vegetable Casserole

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!
5 from 1 vote
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Author Kori
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Slow Cooker Side Dishes
Cuisine American
Servings 8
Calories 359 kcal

Equipment

Ingredients
  

  • 2 (19-ounce cans) cannellini, great northern beans, or navy beans (drained and rinsed)
  • 1 (19-ounce can) garbanzo beans (drained and rinsed)
  • 1 (8-ounce jar) prepared pesto sauce
  • 1 cup onion (finely chopped, approx. 1 medium)
  • 4 cloves garlic (minced)
  • 2 teaspoons dried italian seasoning
  • 1 (16-ounce package) prepared plain polenta (sliced ½" thick)
  • 1 large ripe tomato (or 2 small, thinly sliced)
  • 8 ounces shredded italian cheese blend (omit if desired)
  • 2 cups fresh baby spinach
  • 1 cup arugula

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.

Video

Notes

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • 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. 

Nutrition

Calories: 359kcalCarbohydrates: 52gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 6mgSodium: 660mgPotassium: 384mgFiber: 14gSugar: 6gVitamin A: 1446IUVitamin C: 8mgCalcium: 442mgIron: 6mg
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