Harvest Potato Vegetable Casserole Food

HERBED HARVEST VEGETABLE CASSEROLE

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

HARVEST POTATO CASSEROLE

Steps:

• Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

SLOW-COOKER HARVEST SAUSAGE AND VEGETABLE CASSEROLE

Steps:

• In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
• Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
• Cover; cook on Low heat setting 7 to 8 hours.

DICED POTATO CASSEROLE WITH VEGETABLES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
• Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
• Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
• Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

HARVEST POTATO-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 400°F.
• Grease 4 quart shallow baking dish.
• Layer one third potatoes.
• One third salt and pepper.
• Half the peppers and tomato slices and herbs.
• Repeat layers ending with potatoes on top.
• Rest of the salt and pepper.
• Drizzle with 1/4 cup Olive oil.
• Bake 1 hour or until potatoes are tender and top is light brown.
• Sprinkle with cheese, bake 5 minute more.
• Let sit 10 minutes before serving.

HARVEST VEGETABLE CASSEROLE

Steps:

• In several large skillets, saute onions in oil until tender. Add peppers; cook and stir for 1 minute. Stir in the carrots, tomatoes, zucchini, beans, cauliflower, peas and salt. , In a large bowl, dissolve bullion in water; stir in the barley and garlic. Transfer to three greased 13-in. x 9-in. baking dishes. Top with vegetable mixture. Drizzle with lemon juice; sprinkle with paprika. , Cover and bake at 350° for 1-1/2 hours or until barley and vegetables are tender. Sprinkle with parsley.

HARVEST POTATOES

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with cooking spray.
• Mix all ingredients together except topping ingredients in a large bowl.
• Spoon into pan.
• In a small bowl mix topping ingredients.
• Sprinkle over potato mixture.
• Bake for 45 minutes or until golden brown and bubbly.