Harvest Vegetable Casserole Recipes

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 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 VEGETABLE CASSEROLE WITH LENTILS AND GRAVY

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.