November Harvest Casserole Recipes

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HARVEST HAMBURGER CASSEROLE



Harvest Hamburger Casserole image

During harvesttime, I take this dish out to the field for my family's lunch. It sure makes things easy when you have your meat and vegetables all in one dish. And, as many times as I've carried a full casserole out to the field, I have never brought anything back to the house but the empty dish.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

1 pound lean ground beef
1 cup finely chopped onion
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 cups sliced peeled potatoes
1/3 cup all-purpose flour
2 cups frozen corn, thawed
1-1/2 cups frozen lima beans, thawed
1 medium green pepper, julienned
1-1/2 cups shredded cheddar cheese

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.

Nutrition Facts :

HARVEST POTATO CASSEROLE



Harvest Potato Casserole image

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

8 large potatoes
2 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups shredded cheddar cheese, divided
1 jar (2 ounces) diced pimientos, drained
4 green onions, chopped
1/2 cup crushed cornflakes

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.

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