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.
SLOW-COOKER HARVEST SAUSAGE AND VEGETABLE CASSEROLE
A zippy mustard sauce nicely coats tender pieces of colorful vegetables and smoked turkey sausage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1630 mg, Sugar 13 g, TransFat 0 g
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.
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