Harvest Vegetable Casserole Recipes

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PEANUT VEGETABLE HARVEST CASSEROLE (STOVE TOP)



Peanut Vegetable Harvest Casserole (Stove Top) image

I can't remember where I found this. This is a tasty and filling vegetarian meal - very colorful and textured. The crushed peanuts add a nice taste and crunch to finish the dish.

Provided by pattikay in L.A.

Categories     Low Cholesterol

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons peanut oil (or vegetable or canola oil)
1 medium onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, peeled and cut into chunks
1 medium potato, peeled and cubed
1 medium sweet potato, peeled and cubed
1 (28 ounce) can Italian-style crushed tomatoes (or plain crushed tomatoes with your favorite herbs added)
1 (14 1/2 ounce) can kidney beans, undrained (or pinto beans)
10 ounces frozen chopped spinach
1 cup frozen corn
1 teaspoon salt
2 tablespoons peanut butter
1 teaspoon crushed red pepper flakes
1/3 cup roasted peanuts, chopped
3 cups cooked rice

Steps:

  • Saute onions, garlic and peppers in oil.
  • Stir in carrots, potato, sweet potato and tomatoes.
  • Simmer over low heat till just tender.
  • Add beans, spinach and corn and simmer for another 10 minutes. (Add some water or stock if it seems too dry or is sticking.).
  • Stir in salt, peanut butter and crushed red pepper.
  • Serve over cooked rice, topped with chopped peanuts (You can stir the peanuts into the vegetables at the end of cooking, but I like to keep them nice and crunchy.).

Nutrition Facts : Calories 476.7, Fat 15.2, SaturatedFat 2.6, Sodium 957.7, Carbohydrate 74.7, Fiber 12.2, Sugar 7, Protein 16.9

SLOW-COOKER HARVEST SAUSAGE AND VEGETABLE CASSEROLE



Slow-Cooker Harvest Sausage and Vegetable Casserole image

A zippy mustard sauce nicely coats tender pieces of colorful vegetables and smoked turkey sausage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h20m

Yield 4

Number Of Ingredients 8

3 tablespoons zesty Italian dressing
1 tablespoon Dijon mustard
2 medium unpeeled potatoes, cut into 1-inch slices (2 cups)
2 medium onions, sliced (1 1/2 cups)
2 medium carrots, cut into 1-inch slices (1 cup)
2 cups chopped green cabbage
1 ring (1 lb) fully cooked smoked turkey sausage, cut into 1-inch slices
1 can (14.5 oz) diced tomatoes with green pepper, celery and onion, undrained

Steps:

  • In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
  • Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
  • Cover; cook on Low heat setting 7 to 8 hours.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1630 mg, Sugar 13 g, TransFat 0 g

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