Peanut Vegetable Harvest Casserole Stove Top Food

VEGETABLE CASSEROLE WITH TOFU TOPPING

Steps:

• Sauté vegetables:
• Put oven rack in middle position and preheat oven to 350°F.
• Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
• Make topping:
• Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

STOVETOP HAMBURGER CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add carrots and celery; cook and stir for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted.

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 CASSEROLE

Steps:

• Layer the apples and yams. The melt the margarine adding the brown sugar and orange juice, heating it until it boils and the sugar is dissolved.
• Pour this mixture over the apples and yams, and then sprinkle it with chopped walnuts.
• Bake it in a 350-degree oven for 30-45 minutes if you use canned yams and apples and 45-60 minutes if you use fresh ingredients.

PEANUT VEGETABLE HARVEST CASSEROLE (STOVE TOP)

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.).

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 CASSEROLE

Steps:

• Preheat oven to 350°F Grease 11×7-inch casserole; set aside.
• Crumble sausage into skillet; cook and stir over medium-high heat until brown. Remove from heat and drain off drippings.
• Meanwhile, pierce both squash in several places using sharp knife. Microwave at HIGH 8 minutes, turning over halfway through cooking time. When cool enough to handle, cut 1/2 inch off top and bottom of each squash. Cut each squash horizontally. Remove seeds and membrane. Place rings into prepared casserole.
• Add rice, cranberries, salt, cinnamon and pepper to sausage. Add 1/4 cup chicken broth to sausage to moisten. Spoon sausage mixture into squash rings. Pour remaining broth into casserole around rings.
• Cover dish with foil. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until squash is tender.

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.