HERBED HARVEST VEGETABLE CASSEROLE
I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
HARVEST VEGETABLE CASSEROLE
This is a great way to use fresh garden vegetable on a large scale with only minimal preparation. It's colorful, flavorful and good for you.-JoLynn Hill, Roosevelt, Utah
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield about 28 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 90 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.
HARVEST VEGETABLE CASSEROLE WITH LENTILS AND GRAVY
Worthy of center-table at your vegan Thanksgiving feast, this savory casserole dish is the perfect recipe to warm up a cold night. Hearty vegetables are roasted over a bed of lentils and topped with an umami-rich homemade gravy. The acorn squash is roasted with the peel on, creating a lovely texture in the final dish. Cinnamon and sage add an autumnal flair to the creamy sauce, while dried cranberries and pine nuts provide a delicious crunchy topping. It tastes the best fresh, so gather your family and dig in! Tip: If you want to start this recipe a day ahead, you can prep the casserole (Steps 1-2), make the gravy (Steps 4-5), and pop both into the refrigerator. On the day of, roast the casserole (Step 3), reheat the gravy, and follow Step 6 to put it all together.
Categories Baked & Stuffed/">Baked & Stuffed
Time 1h
Number Of Ingredients 20
Steps:
- In a 13x9-inch casserole dish, spread lentils out in an even layer. Set aside.
- In a sauté pan, bring 1 cup of the broth to boiling; add cauliflower, squash, and carrots. Cover and steam over medium-high 10 minutes, until vegetables are almost cooked. Using a slotted spoon, transfer the vegetables to the casserole dish, leaving the liquid in the sauté pan. Spread vegetables over lentils. Top with pearl onions and half of the mushrooms.
- Preheat oven to 500°F. Roast casserole for 30 minutes, or until vegetables are browned on top.
- For gravy, to the sauté pan add the remaining mushrooms, the diced onion, garlic, cinnamon stick, bay leaves, and ½ cup of the broth. Cook 10 minutes over medium, until onion is tender.
- Discard cinnamon stick and bay leaves. Transfer sautéed mushroom mixture to a blender; add the remaining broth, the flour, tomato paste, tamari, and lemon juice. Blend into a smooth sauce. Return sauce to sauté pan. Stir in fresh herbs, reserving some parsley for garnish. Cover and cook over medium-low 20 minutes, stirring occasionally.
- Remove casserole from oven. Pour hot gravy over the top; garnish with pine nuts, reserved parsley, and the cranberries. Serve right away.
HARVEST VEGETABLE CASSEROLE
A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand.
Provided by PEGZHERE
Categories Vegetable Casserole
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir yam and onion in the melted butter until lightly browned, 5 to 10 minutes. Mix zucchini, yellow squash, red bell pepper, green bell pepper, oregano, basil, salt, and black pepper into the yam mixture; cook and stir until vegetables are heated through and partially tender, 5 to 10 minutes.
- Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.
- Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 37.7 g, Cholesterol 15 mg, Fat 6 g, Fiber 6.9 g, Protein 5.3 g, SaturatedFat 3.5 g, Sodium 104 mg, Sugar 3.4 g
PEANUT VEGETABLE HARVEST CASSEROLE (STOVE TOP)
I can't remember where I found this. This is a tasty and filling vegetarian meal - very colorful and textured. The crushed peanuts add a nice taste and crunch to finish the dish.
Provided by pattikay in L.A.
Categories Low Cholesterol
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Saute onions, garlic and peppers in oil.
- Stir in carrots, potato, sweet potato and tomatoes.
- Simmer over low heat till just tender.
- Add beans, spinach and corn and simmer for another 10 minutes. (Add some water or stock if it seems too dry or is sticking.).
- Stir in salt, peanut butter and crushed red pepper.
- Serve over cooked rice, topped with chopped peanuts (You can stir the peanuts into the vegetables at the end of cooking, but I like to keep them nice and crunchy.).
Nutrition Facts : Calories 476.7, Fat 15.2, SaturatedFat 2.6, Sodium 957.7, Carbohydrate 74.7, Fiber 12.2, Sugar 7, Protein 16.9
HARVEST POTATO-VEGETABLE CASSEROLE
I got this recipe from an 1995 womens magazine, came across it while cleaning out my recipe drawer... haven't tried it yet but it sounds really good
Provided by SooZee
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 187, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.8, Sodium 286.4, Carbohydrate 31.5, Fiber 4.3, Sugar 2.2, Protein 4.8
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