Casseroles are known as comfort food because they are warm, delicious, and easy to cook. Plus, they only require a few shelf-stable ingredients and won't result in too many dirty dishes. This vegetable casserole recipe is perfect for cozy nights at home, get togethers with friends, or holiday parties because it serves up to 8 people.
Vegetable Casserole Ingredients
Although you can make vegetable casserole with any veggies you prefer, each ingredient listed below will add a fresh, bold flavor to your meal. Just make sure you use the right baking dish. Shallow dishes cook quicker and will make the top of your casserole crunchier and crispier.
- Cannellini beans: Also known as white kidney beans, these beans are delicious in soups, stews, and salads. You can substitute them for great northern beans, although they have subtle differences in taste and texture.
- Garbanzo beans: Also known as chickpeas, these beans are high in protein, fiber, and healthy fats. You can substitute them for dried fava beans and shouldn't be able to tell the difference.
- Basil pesto: This is a mixture of basil, garlic, pine nuts, extra virgin olive oil, and cheese. It can be used straight from the jar without cooking or heating.
- Onion, garlic, tomato, spinach, and cheese: This delicious mix of ingredients gives the casserole its hearty, bold taste.
- Dried Italian seasoning: A mix of dried herbs with an earthy, piney flavor. If you don't wish to purchase the product from the grocery store, you can mix together basil, oregano, rosemary, marjoram, and thyme.
- Polenta: Made from ground yellow cornmeal, polenta is similar to grits. It can be used in your favorite casserole recipes or eaten as a porridge.
- Radicchio: Commonly used in Italian cuisine, radicchio is also called Italian chicory. Although it's commonly mistaken for lettuce or red cabbage, it has a bitter taste.
How to Store Vegetable Casserole
After allowing your casserole to cool, remove it from the slow cooker and place it in an airtight container. Store it in the fridge for up to 3-5 days.
- Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
- 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.
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.