SLOW-COOKER WINTER ROOT VEGGIE AND SAUSAGE CASSEROLE
Come home to this herbed root vegetables and smoked sausage casserole that's slow cooked for a filling dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h20m
Yield 6
Number Of Ingredients 12
Steps:
- In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, combine all ingredients except parsley; mix well.
- Cover; cook on low setting for 7 to 9 hours.
- Just before serving, stir in parsley.
Nutrition Facts : Calories 430, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 1520 mg, Sugar 8 g
SAUSAGE & ROOT VEG STOVIE
A tasty, quick, cheap and - dare we say - healthy meal solution for students
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Crumble half the stock cube into a mug and top up with boiling water. Stir until dissolved. Heat the oil in a frying pan, then fry the onion and sausage pieces for 5 mins until the meat is browned, but not cooked through. Tuck the vegetable chunks around the sausages and onions, season well with black pepper and salt to taste, then add 4 tbsp of the stock.
- Cover the pan with a lid or large piece of foil, making sure there are no gaps at the edges. Turn the heat to medium and leave for 25 mins until the veg are tender and the sausages cooked through. Stir at the end of cooking time - the veg will have caramelised against the bottom of the pan and almost all of the cooking liquid will have been absorbed.
Nutrition Facts : Calories 881 calories, Fat 52 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 29 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.63 milligram of sodium
WINTER ROOT AND SAUSAGE CASSEROLE
This is a recipe from a Pillsbury magazine from Feb 2000. This looks delicious, easy and great for the end of a busy day.
Provided by Recipe Junkie
Categories Pork
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 3 quart Crock Pot Slow Cooker, combine all ingredients except parsley.
- Mix well.
- Cover; cook on low setting for 7-9 hours.
- Just before serving, stir in parsley.
Nutrition Facts : Calories 316.7, Fat 22.2, SaturatedFat 7.3, Cholesterol 47, Sodium 1081.8, Carbohydrate 15.3, Fiber 2.1, Sugar 5.2, Protein 13.4
ONE-POT SAUSAGE CASSEROLE WITH GARLIC BREADCRUMBS
Take 'sausages and beans' from its modest midweek meal status and elevate it to an elegant one-pot casserole that's special enough for entertaining
Provided by Barney Desmazery
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a shallow ovenproof casserole over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. Drizzle in a little more oil if the onions start to stick. Sprinkle in the sugar and cook for a minute before stirring in the vinegar, tomato purée and paprika to form a paste. Tip in the tomatoes, then pour the wine into the tomato can, swish it round, and add to the pan. Stir in the bay leaves and beans, then arrange the sausages on top so they're half-submerged in the sauce but still a little exposed.
- Bring the mixture to a simmer, then bake in the oven for 20 mins. Meanwhile, make the topping. Mix the breadcrumbs with the garlic and parsley, then season and stir in 1 tbsp oil. Scatter the topping over the casserole, then drizzle with the remaining 1 tbsp oil and bake for 10 mins more until the breadcrumbs are golden and crisp. Leave to stand for a few minutes, then take to the table and serve from the dish.
Nutrition Facts : Calories 563 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
ROOT VEGETABLES CASSEROLE FOR WINTER
Saw a picture of this one in *Successful Farming* magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:
Provided by Debber
Categories Onions
Time 1h
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
- While that's bubbling, saute onions in butter; set aside.
- Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
- To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
- Add sauteed onions, crumbs and eggies; mix in lightly.
- Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).
Nutrition Facts : Calories 154.4, Fat 8.2, SaturatedFat 4.5, Cholesterol 78.2, Sodium 418.9, Carbohydrate 15, Fiber 3, Sugar 4.8, Protein 5.8
WINTER SQUASH, SAUSAGE & FETA BAKE
This time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. -Craig Simpson, Savannah, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain., In a large bowl, combine oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat., Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.
Nutrition Facts : Calories 160 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 481mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
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- Heat 1 tbsp of the oil over a medium heat in a flameproof casserole, then brown the sausages all over. Set aside, then heat another 1 tbsp of the oil and gently fry the red onions for 10 minutes. Add the garlic and fry for a further 2 minutes, then set aside with the sausages.
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