HARVEST POTATO CASSEROLE
Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. -Mrs. Robert Cody, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 395 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 421mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
DICED POTATO CASSEROLE WITH VEGETABLES
You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.
Provided by Toi
Categories Fruits and Vegetables Vegetables Squash
Time 52m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
- Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
- Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
- Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g
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.
ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES
This tangy dish was inspired by grandmother, Mamitsa, who immigrated from Greece in the early 1900's. She was a fantastic cook and a real inspiration to the whole family. It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle. I have created all kinds of variations over the years as more ingredients became more easily available, so feel free to experiment! I cut the potatoes into 8ths, the broccoli into individual florets and the zucchini into 1/2 inch thick coins to make sure the cooking time was about the same for everything. Feel free to substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!
Provided by Pegasus from SF
Categories Potato
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Spray a 9-13 casserole with non-stick spray.
- Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
- Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
- Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
- Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.
Nutrition Facts : Calories 171.2, Fat 10.6, SaturatedFat 1.5, Sodium 503.1, Carbohydrate 18.5, Fiber 2.6, Sugar 3.1, Protein 3.2
HARVEST POTATO-VEGETABLE CASSEROLE
I got this recipe from an 1995 womens magazine, came across it while cleaning out my recipe drawer... haven't tried it yet but it sounds really good
Provided by SooZee
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 187, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.8, Sodium 286.4, Carbohydrate 31.5, Fiber 4.3, Sugar 2.2, Protein 4.8
More about "harvest potato vegetable casserole recipes"
CHEESY POTATO VEGGIE CASSEROLE - HUNGRY JACK POTATOES
From hungryjackpotatoes.com
EVERYTHING CHEESY POTATO AND EGG BREAKFAST CASSEROLE.
From halfbakedharvest.com
CHEESY HARVEST VEGETABLE CASSEROLE RECIPE
From cdkitchen.com
HARVEST CASSEROLE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
10 BEST POTATO VEGETABLE CASSEROLE RECIPES - YUMMLY
From yummly.com
TOP 19 VEGETABLE CASSEROLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST VEGETARIAN POTATO CASSEROLE RECIPES | YUMMLY
From yummly.com
VEGETABLE CASSEROLE RECIPES | ALLRECIPES
From allrecipes.com
EASY HARVEST CHICKEN CASSEROLE RECIPE | HEALTHY …
From healthyfitnessmeals.com
ROASTED HARVEST VEGETABLES | EASY VEGGIE RECIPE
From lifemadesweeter.com
SCALLOPED POTATO CASSEROLE WITH ROOT VEGETABLES
From foodwinesunshine.com
ONE PAN ROASTED HARVEST VEGETABLES - AHEAD OF THYME
From aheadofthyme.com
CREAMY POTATO AND VEGETABLE CASSEROLE - COLORADO POTATO
From coloradopotato.org
HARVEST VEGETABLE CASSEROLE RECIPE | COOKING SELF
From cookingself.com
CASSEROLE OF VEGETABLES WITH HARVEST SEASONING - THE GLOBE AND MAIL
From theglobeandmail.com
37 BEST VEGETABLE CASSEROLE RECIPES - CHEFS & RECIPES
From chefsandrecipes.com
HARVEST POTATO CASSEROLE - RECIPE | COOKS.COM
From cooks.com
RECIPE FOR HARVEST POTATO-VEGETABLE CASSEROLE
From hindsjerseyfarm.com
HARVEST CASSEROLE | THE ENGLISH KITCHEN
From theenglishkitchen.co
POTATO & VEGETABLE CASSEROLE (…WITH SURPRISE INGREDIENT)
From makeit-loveit.com
HARVEST POTATO VEGETABLE CASSEROLE - CASSEROLE RECIPES
From johnnyskitchen.us
HEARTY HAMBURGER AND POTATO CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MRS. BONTRAGER'S POTATO HAMBURGER VEGETABLE CASSEROLE - AMISH …
From amish365.com
20 EASY VEGETABLE CASSEROLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HARVEST POTATO-VEGETABLE CASSEROLE RECIPE
From recipegoldmine.com
HARVEST POTATO-VEGETABLE CASSEROLE RECIPES - ALL RECIPES IT IT
From recipesit.com
HARVEST POTATO CASSEROLE - RECIPE | COOKS.COM
From cooks.com
HARVEST POTATO CASSEROLE | RECIPE | POTATOE CASSEROLE RECIPES, …
From pinterest.com
HARVEST VEGETABLE BAKE | MRFOOD.COM
From mrfood.com
HARVEST VEGETABLE CASSEROLE - SIDE DISH RECIPES
From fooddiez.com
HARVEST VEGETABLE CASSEROLE WITH LENTILS AND GRAVY
From forksoverknives.com
68 VEGETABLE CASSEROLES THE WHOLE FAMILY WILL LOVE
From southernliving.com
HARVEST CASSEROLE | VEGWEB.COM, THE WORLD'S LARGEST COLLECTION …
From vegweb.com
POTATO HASH & VEGETABLE CASSEROLE - SIMPLY {DARR}LING
From simplydarrling.com
25 BEST TUNA CASSEROLE RECIPES - CHEFS & RECIPES
From chefsandrecipes.com
VEGETABLE POTATO BAKE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
VEGAN POTATO CASSEROLE (GLUTEN FREE POTATO BAKE)
From healthytasteoflife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love