Harvest 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 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.

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.

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:

• 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 POTATO-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 400°F.
• Grease 4 quart shallow baking dish.
• Layer one third potatoes.
• One third salt and pepper.
• Half the peppers and tomato slices and herbs.
• Repeat layers ending with potatoes on top.
• Rest of the salt and pepper.
• Drizzle with 1/4 cup Olive oil.
• Bake 1 hour or until potatoes are tender and top is light brown.
• Sprinkle with cheese, bake 5 minute more.
• Let sit 10 minutes before serving.

HARVEST CASSEROLE

Steps:

• Layer the apples and yams. The melt the margarine adding the brown sugar and orange juice, heating it until it boils and the sugar is dissolved.
• Pour this mixture over the apples and yams, and then sprinkle it with chopped walnuts.
• Bake it in a 350-degree oven for 30-45 minutes if you use canned yams and apples and 45-60 minutes if you use fresh ingredients.

HARVEST CASSEROLE

Steps:

• Preheat oven to 350°F. Cook Spaghetti as directed on pkg. Meanwhile, cook and stir green pepper in butter in large saucepan on medium heat until tender. Add tomatoes with their liquid, the water, Herb Spice Mix and Grated Parmesan Cheese; mix well. Stir in chicken and VELVEETA.
• Drain spaghetti. Add to the chicken mixture; mix well. Spoon into 2-qt. casserole dish.
• Bake 25 min. or until heated through.

HARVEST SQUASH CASSEROLE

Steps:

• Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.

HARVEST PECAN CASSEROLE

Steps:

• Mash sweet potatoes with tater masher or beat with electric mixer until smooth (I used a food processor), mix in remaining ingrediants except pecans.
• Spoon mixture into an ungreased 1 qt casserole or souffle dish; sprinkle with pecans.
• Bake uncovered at 350 degrees until hot throughout, about 30 minute
• Suggested Alteration: You can add flavorless protein powder after baking to this to boost the protein, just add a touch of vanilla and a packet of splenda for every scoop of protein powder that you add!

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.

HARVEST CASSEROLE

Steps:

• Preheat oven to 350°F Grease 11×7-inch casserole; set aside.
• Crumble sausage into skillet; cook and stir over medium-high heat until brown. Remove from heat and drain off drippings.
• Meanwhile, pierce both squash in several places using sharp knife. Microwave at HIGH 8 minutes, turning over halfway through cooking time. When cool enough to handle, cut 1/2 inch off top and bottom of each squash. Cut each squash horizontally. Remove seeds and membrane. Place rings into prepared casserole.
• Add rice, cranberries, salt, cinnamon and pepper to sausage. Add 1/4 cup chicken broth to sausage to moisten. Spoon sausage mixture into squash rings. Pour remaining broth into casserole around rings.
• Cover dish with foil. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until squash is tender.