Harvest Casserole Recipes

EASY HARVEST CHICKEN CASSEROLE RECIPE

Steps:

• Preheat your oven to 375F.
• Combine sweet potatoes together with Brussels sprouts, garlic, onion, paprika, and cumin into a 9"-x-13" baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.
• Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.
• Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
• Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.
• Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!

HARVEST PASTA CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
• Bake 20 min. or until heated through.

NOVEMBER HARVEST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
• Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
• Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
• Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

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 HAMBURGER CASSEROLE

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.

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.

HARVEST ZUCCHINI CASSEROLE

Steps:

• Place 3 C of sliced zucchini in greased 9 x 13 pan.
• Saute ground beef and onion until beef is brown.
• Add rice and seasonings.
• Place this over the zucchini slices.
• Spoon on cottage cheese.
• Put on the rest of zucchini slices.
• Spread on soup.
• Sprinkle on cheese.
• Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.

HAMBURGER HARVEST CASSEROLE

Steps:

• Combine beef, onion, tomatoes, Worcestershire sauce and salt.
• Combine corn, potatoes, flour, and green pepper and layer with beef combination.
• Bake uncovered at 375 degrees for 45 minutes; then sprinkle with cheese and bake 30 minutes more, or until vegetables are done.