Slow Cooker Layered Bean and Polenta Casserole Slow Cooker Layered Bean and Polenta Casserole

Author: Canadian Living

If you are a lasagna fan, you will love this delicious combination of vegetables, beans, cheese and herbs.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics



In large skillet, heat oil over medium heat; cook onion, red pepper, garlic, herb seasoning, hot pepper flakes, pepper and salt, stirring occasionally, until onion is softened, about 3 minutes. Stir in beans and pesto.

Stir together cottage cheese, 1/2 cup of the provolone cheese, Parmesan cheese, egg and spinach.

Spoon half of the bean mixture into slow cooker; top with half of the polenta and half of the cottage cheese mixture. Repeat layers once. Sprinkle with remaining provolone cheese.

Cover and cook on low until bubbly and hot, about 3 hours.

Nutritional facts Per each of 8 servings: about

  • Sodium 1460 mg
  • Protein 28 g
  • Calories 469.0
  • Total fat 19 g
  • Potassium 750 mg
  • Cholesterol 50 mg
  • Saturated fat 7 g
  • Total carbohydrate 49 g


  • Iron 21.0
  • Folate 22.0
  • Calcium 36.0
  • Vitamin A 45.0
  • Vitamin C 50.0
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Slow Cooker Layered Bean and Polenta Casserole