Roasted Garden Harvest Casserole With Red Potatoes Food

GARDEN POTATO CASSEROLE

Steps:

• 1. Place potatoes, bell pepper, onion, 1 tablespoon butter, thyme and black pepper in slow cooker, mix well.
• 2. Evenly layer squash over potato mixture; add remaining 1 tablespoon butter.
• 3. Cover and cook on LOW 7 hours or on HIGH 4 hours
• 4. Remove potato mixture to serving bowl. Sprinkly with cheese; let stand 2-3 minutes until cheese melts.

ONE PAN ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
• Combine all the ingredients to a large mixing bowl. Toss to coat well.
• Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
• Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
• Remove from oven and transfer to serving dish.

EASY ROASTED POTATO CASSEROLE

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Using a mandoline slicer or a sharp knife, slice the sweet potatoes, red potatoes, and purple potatoes into slices about 1/8 inch thick. Try to make the slices as even as possible, and choose potatoes with approximately the same circumference. You should end up with approximately 100-120 slices, depending on thickness.
• Add the potato slices to a large bowl and toss well with the olive oil, rosemary, thyme, garlic, sea salt, and pepper until the potatoes are evenly coated.
• Arrange the potato slices in your choice of casserole or baking dish (approximately 9-inch by 13-inch in size, preferably oval or round in shape) in a spiral pattern, alternating sweet, red and then purple slices to create a patterned design (if you wish).
• If there is any leftover oil and herb mixture, pour it evenly over the potatoes you've arranges in the baking dish.
• Bake, uncovered, for about 30-35 minutes, or just until the potatoes are fork tender.
• Serve immediately, with some shaved parmesan on top if desired.

CHEESY GARDEN CASSEROLE

Steps:

• Cook veggies in salted water until tender, 5-7 minutes; drain.
• Put cooked rice in bottom of 9X13 baking dish.
• Place veggies over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
• Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.

HARVEST VEGETABLE CASSEROLE

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.

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.

ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES

Steps:

• Preheat oven to 400°F.
• Spray a 9-13 casserole with non-stick spray.
• Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
• Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
• Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
• Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.