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Polenta and Vegetable Casserole

Polenta and Vegetable Casserole Recipe

  • 1 (16 ounce) tube polenta, cut into 1/2 inch slices
  • 1 (16 ounce) can black beans
  • 1 (15 ounce) can kidney beans
  • 1 (10 ounce) can whole kernel corn
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 small eggplant, peeled and cubed
  • 6 fresh mushrooms, chopped
  • 1 (1.27 ounce) packet dry fajita seasoning
  • 1 (8 ounce) jar salsa
  • 1 cup shredded mozzarella cheese
  • 1/3 cup black olives
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 329
Total Fat 5g
Saturated Fat 2.2g
Cholesterol 12mg
Sodium 1633mg
Total Carbohydrate 57.5g
Dietary Fiber 14.8g
Sugars 6.4g
Protein 17.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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