Best 4 Harvest Vegetable Casserole Recipes

Calling all veggie lovers! Prepare to tantalize your taste buds with the ultimate comfort food - Harvest Vegetable Casserole. This wholesome dish is a symphony of fresh, seasonal vegetables, enveloped in a creamy, cheesy sauce. From hearty broccoli and crisp bell peppers to juicy tomatoes, tender green beans, and aromatic zucchini, each bite offers a delightful burst of flavor and texture. Whether you're a vegetarian seeking a hearty main course or a meat-eater looking for a nutritious side dish, this casserole has something for everyone. Join us as we delve into the world of Harvest Vegetable Casserole, exploring its culinary wonders and uncovering the secrets behind its irresistible charm.

**Recipes in the article:**

1. **Harvest Vegetable Casserole:** The star of the show, this recipe guides you through the process of creating the classic Harvest Vegetable Casserole. With detailed instructions and a list of easily accessible ingredients, you'll be able to whip up this comforting dish in no time.

2. **Creamy Vegetable Casserole:** For those who prefer a richer, creamier sauce, the Creamy Vegetable Casserole recipe offers a delightful twist. With the addition of heavy cream and grated Parmesan cheese, this casserole takes on a luxurious texture and an extra layer of umami flavor.

3. **Cheesy Vegetable Casserole:** Cheese lovers, rejoice! The Cheesy Vegetable Casserole recipe elevates the Harvest Vegetable Casserole to new heights of cheesy goodness. Incorporating a blend of cheddar, mozzarella, and Parmesan cheeses, this casserole is guaranteed to satisfy your craving for a gooey, cheesy indulgence.

4. **Roasted Vegetable Casserole:** If you're a fan of roasted vegetables, the Roasted Vegetable Casserole recipe is a must-try. This vibrant dish features a medley of roasted vegetables, such as broccoli, bell peppers, and zucchini, tossed in a tangy balsamic vinegar dressing. The roasting process intensifies the natural flavors of the vegetables, resulting in a delightful caramelization.

5. **Vegetable Casserole with Quinoa:** For a healthier take on the classic casserole, the Vegetable Casserole with Quinoa recipe incorporates quinoa, a nutritious grain that adds a boost of protein and fiber. This recipe is perfect for those seeking a balanced and wholesome meal.

6. **Vegan Harvest Vegetable Casserole:** Catering to the vegan community, the Vegan Harvest Vegetable Casserole recipe offers a plant-based version of this beloved dish. Using a combination of creamy coconut milk and nutritional yeast, this casserole delivers a rich and flavorful experience without compromising on taste.

Here are our top 4 tried and tested recipes!

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 Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

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

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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

Tips:

Prepare the vegetables ahead of time: Peeling, chopping, and dicing the vegetables in advance will save time when you're ready to assemble the casserole.
Use fresh, seasonal vegetables: This will ensure that your casserole is packed with flavor and nutrients.
Don't overcook the vegetables: They should be tender but still have a little bit of crunch.
Use a good quality cheese: This will make a big difference in the flavor of the casserole.
Serve the casserole hot: This is when it's at its best.

Conclusion:

This harvest vegetable casserole is a delicious and easy way to use up all those fresh vegetables you have on hand. It's perfect for a weeknight meal or a potluck dinner. And it's also a great way to get your kids to eat their vegetables!