Peanut Vegetable Harvest Casserole Stove Top Recipes

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HERBED HARVEST VEGETABLE CASSEROLE



Herbed Harvest Vegetable Casserole image

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

4 new potatoes, cut in 1/4-inch slices
1/4 cup butter
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon
3 sweet red bell peppers, seeded and diced
1 onion, thinly sliced
1/2 cup uncooked long-grain rice
3 medium zucchini, thinly sliced
4 medium tomatoes, sliced
1 cup shredded Swiss cheese

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.

DEEP DISH PEA AND VEGETABLE CASSEROLE



Deep Dish Pea and Vegetable Casserole image

A creamy deep-dish casserole featuring everyone's favorite: PEAS! Don't be afraid of these little green morsels of goodness. And consider this one for a change-up this Thanksgiving instead of the same-old same-old green bean and soggy deep-fried onion casserole.

Provided by Terry E.

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 10

Number Of Ingredients 14

1 cup chopped cauliflower
1 cup sliced carrots
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 pound frozen peas, thawed
1 onion, chopped
1 cup green beans
½ cup chopped green bell pepper
1 tablespoon chopped garlic
2 cups shredded Cheddar cheese, divided

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
  • Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 14.9 g, Cholesterol 29.5 mg, Fat 10.8 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 512.2 mg, Sugar 6.1 g

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

HARVEST PECAN CASSEROLE



Harvest Pecan Casserole image

I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by daffodil. Serving size is 1/4 cup.

Provided by internetnut

Categories     < 60 Mins

Time 45m

Yield 16 serving(s)

Number Of Ingredients 9

4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds)
1/2-1 cup pumpkin puree (1 can)
1/2-1 cup fat free sour cream
1 teaspoon vanilla
5 1/2 teaspoons Splenda sugar substitute
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 cup coarsly chopped pecans

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!

Nutrition Facts : Calories 49.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.7, Sodium 23.8, Carbohydrate 8.4, Fiber 1.3, Sugar 2.1, Protein 1.1

HARVEST CASSEROLE



Harvest Casserole image

Another cute recipe using the squash as a bowl. This is a main dish, but if you want to use as a side dish just omit the meat (or leave it in if you like).

Provided by southern chef in lo

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb maple sausage or 1 lb regular pork sausage
2 (2 lb) acorn squash
1 cup cooked rice
1/2 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 (10 3/4 ounce) can condensed chicken broth, divided

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.

Nutrition Facts : Calories 272.7, Fat 1.4, SaturatedFat 0.4, Cholesterol 0.8, Sodium 785.4, Carbohydrate 63, Fiber 7.7, Sugar 0.8, Protein 8.2

HARVEST POTATO-VEGETABLE CASSEROLE



Harvest Potato-Vegetable Casserole image

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

4 lbs potatoes, peeled and in 1/8-inch slices
1 1/4 teaspoons salt
1/2 teaspoon pepper
3 yellow peppers, in 1/2-inch wide slices
1 lb plum tomato, in 1/4-inch slices lengthwise
1 teaspoon fresh rosemary, chopped
1/2 teaspoon dry oregano leaves
4 large garlic cloves, minced
1/4 cup olive oil
1/4 cup parmesan cheese, shredded

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

HARVEST CASSEROLE



Harvest Casserole image

Make and share this Harvest Casserole recipe from Food.com.

Provided by True Texas

Categories     Yam/Sweet Potato

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 6

6 cups yams, sliced (fresh or canned)
2 cups sliced apples (fresh or canned)
1/2 cup brown sugar
1/4 cup frozen concentrate orange juice
1/2 cup walnuts, chopped
1/2 cup margarine or 1/2 cup butter

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.

Nutrition Facts : Calories 289.8, Fat 13.1, SaturatedFat 2, Sodium 119.3, Carbohydrate 42.5, Fiber 4.7, Sugar 16.1, Protein 2.6

HARVEST VEGETABLE CASSEROLE



Harvest Vegetable Casserole image

This is a great way to use fresh garden vegetable on a large scale with only minimal preparation. It's colorful, flavorful and good for you.-JoLynn Hill, Roosevelt, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 2h5m

Yield about 28 servings.

Number Of Ingredients 18

4 large onions, thinly sliced
1/4 cup canola oil
2 large green peppers, cut into chunks
1 large sweet red pepper, cut into chunks
4 large carrots, cut into chunks
4 large tomatoes, cut into chunks
3 medium zucchini, cut into 1-inch pieces
1-1/2 pounds green beans, trimmed and cut into 1-inch pieces
1 medium head cauliflower, cut into florets
1 package (10 ounces) frozen peas
1 to 2 tablespoons salt
1 tablespoon chicken bouillon granules
3 cups boiling water
1 cup medium pearl barley
3 garlic cloves, minced
1/4 cup lemon juice
2 teaspoons paprika
Minced fresh parsley

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.

Nutrition Facts : Calories 90 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.

NOVEMBER HARVEST CASSEROLE



November Harvest Casserole image

This casserole is perfect for Thanksgiving or any other fall meal. The sweetness of the squash and the potatoes are a pleasant combination. I make this recipe with apple Gouda chicken sausages from Costco® but any other chicken sausage will do the trick. I originally created this recipe by combining extras in the fridge that needed to be cooked. Now, it is a staple in our home and everyone loves it!

Provided by crystallynn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h45m

Yield 12

Number Of Ingredients 9

1 butternut squash, halved and seeded
2 sweet potatoes, halved lengthwise
2 ¾ cups water
¼ teaspoon salt
1 ½ cups whole grain couscous
5 links precooked apple chicken sausage, sliced into rounds
1 green bell pepper, diced
½ cup diced green onion
1 (12 ounce) package shredded mozzarella cheese

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.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 40.9 g, Cholesterol 61.5 mg, Fat 9.7 g, Fiber 6.5 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 3.9 g

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

This chicken pasta casserole recipe is something I dreamt up on my way home from work one night to use the ingredients I had on hand. It's great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Baked and Roasted Chicken

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
1 tablespoon dried basil
1 tablespoon dried parsley
garlic powder to taste
salt and pepper to taste
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
  • Heat oil in a skillet over medium heat. Add chicken; season with minced onion, basil, parsley, garlic powder, salt, and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. Stir in fusilli pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.
  • Bake in the preheated oven until bubbly and lightly browned, 30 minutes.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

HARVEST VEGETABLE CASSEROLE



Harvest Vegetable Casserole image

A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand.

Provided by PEGZHERE

Categories     Vegetable Casserole

Time 1h

Yield 4

Number Of Ingredients 13

1 tablespoon butter
1 yam, quartered and sliced
½ sweet onion (such as Vidalia®), sliced
1 zucchini, halved lengthwise and sliced
1 yellow squash, halved lengthwise and sliced
½ large red bell pepper, chopped
½ large green bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
¼ cup shredded sharp Cheddar cheese
2 tablespoons seasoned bread crumbs
butter-flavored cooking spray

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a large skillet over medium heat; cook and stir yam and onion in the melted butter until lightly browned, 5 to 10 minutes. Mix zucchini, yellow squash, red bell pepper, green bell pepper, oregano, basil, salt, and black pepper into the yam mixture; cook and stir until vegetables are heated through and partially tender, 5 to 10 minutes.
  • Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.
  • Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 37.7 g, Cholesterol 15 mg, Fat 6 g, Fiber 6.9 g, Protein 5.3 g, SaturatedFat 3.5 g, Sodium 104 mg, Sugar 3.4 g

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