Harvest Bean Casserole Recipes

HARVEST HAMBURGER CASSEROLE

Harvest Hamburger Casserole image

During harvesttime, I take this dish out to the field for my family's lunch. It sure makes things easy when you have your meat and vegetables all in one dish. And, as many times as I've carried a full casserole out to the field, I have never brought anything back to the house but the empty dish.

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef
1 cup finely chopped onion
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 cups sliced peeled potatoes
1/3 cup all-purpose flour
2 cups frozen corn, thawed
1-1/2 cups frozen lima beans, thawed
1 medium green pepper, julienned
1-1/2 cups shredded cheddar cheese

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the onion, tomatoes, Worcestershire sauce and salt. Transfer to a greased 3-qt. baking dish., Layer with the potatoes, flour, corn, lima beans and green pepper. Cover and bake at 375° for 45 minutes. Sprinkle with cheese. Bake, uncovered, for 30 minutes or until bubbly.

Nutrition Facts :

HARVEST VEGETABLE CASSEROLE

Harvest Vegetable Casserole image

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

Ingredients

4 large onions, thinly sliced
1/4 cup canola oil
2 large green peppers, cut into chunks
1 large sweet red pepper, cut into chunks
4 large carrots, cut into chunks
4 large tomatoes, cut into chunks
3 medium zucchini, cut into 1-inch pieces
1-1/2 pounds green beans, trimmed and cut into 1-inch pieces
1 medium head cauliflower, cut into florets
1 package (10 ounces) frozen peas
1 to 2 tablespoons salt
1 tablespoon chicken bouillon granules
3 cups boiling water
1 cup medium pearl barley
3 garlic cloves, minced
1/4 cup lemon juice
2 teaspoons paprika
Minced fresh parsley

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 BEAN CASSEROLE

Harvest Bean Casserole image

From Betty Crocker's Good & Easy Cookbook. Can use either spicy or regular sausage. We usually use a small yellow or white onion cooked with the sausage rather than the green onions, as we don't usually keep green onions on hand.

Provided by heavenslice

Categories Pork

Time 47m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb bulk pork sausage or 1 lb turkey sausage
28 ounces baked beans
2 baking apples, thinly sliced
18 ounces vacuum packed sweet potatoes
3 medium green onions, sliced (1/3 cup)

Steps:

Heat oven to 375 degrees.
Cook sausage in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
Place sausage in ungreased 11x7x1-1/2 rectangular baking dish. Arrange apple slices over sausage mixture. Slice sweet potatoes over apples.
Cover and bake 30 to 35 minutes or until apples are tender. Sprinkle with onions.

Nutrition Facts : Calories 448.2, Fat 16.3, SaturatedFat 6, Cholesterol 71, Sodium 549.4, Carbohydrate 52, Fiber 9.3, Sugar 20.5, Protein 27.3

HARVEST VEGETABLE CASSEROLE

Harvest Vegetable Casserole image

A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand.

Provided by PEGZHERE

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 yam, quartered and sliced
½ sweet onion (such as Vidalia®), sliced
1 zucchini, halved lengthwise and sliced
1 yellow squash, halved lengthwise and sliced
½ large red bell pepper, chopped
½ large green bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
¼ cup shredded sharp Cheddar cheese
2 tablespoons seasoned bread crumbs
butter-flavored cooking spray

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

PICNIC BAKED BEAN CASSEROLE

Picnic Baked Bean Casserole image

Smoked bacon adds zest to this bean bake recipe I got from my mother. I must confess that lima beans have never been among my favorite foods, but I actually like them in this casserole, and their color brightens up the mixture.

Provided by JimChicago52

Categories Side Dish Casseroles

Time 1h10m

Yield 10

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans pork and beans
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
1 onion, chopped
½ cup packed brown sugar
½ cup ketchup
½ teaspoon dry mustard
4 strips cooked bacon, crumbled

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard together in a bowl; transfer to the prepared baking dish. Sprinkle bacon over bean mixture. Cover dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until bubbling, about 30 minutes more.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 44.8 g, Cholesterol 5.9 mg, Fat 1.6 g, Fiber 9.6 g, Protein 9.2 g, SaturatedFat 0.5 g, Sodium 722.6 mg, Sugar 13.9 g

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