Best 2 November Harvest Casserole Recipes
As the days get shorter and the air gets cooler, it's time to start thinking about warm, comforting dishes that are perfect for a cozy fall evening. One of our favorites is November Harvest Casserole, a hearty and flavorful casserole that's packed with the best of the season's vegetables. With sweet potatoes, butternut squash, leeks, and mushrooms, this casserole is a feast for the senses.
Check out the recipes below so you can choose the best recipe for yourself!
HARVEST HAMBURGER CASSEROLE
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
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
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
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling later on.
- Use fresh, seasonal ingredients: This will give your casserole the best flavor and texture.
- Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch.
- Use a variety of textures: This will make your casserole more interesting to eat. For example, you could use a combination of soft vegetables, crunchy vegetables, and chewy meat.
- Season to taste: Don't be afraid to add more salt, pepper, or other seasonings to your casserole until it tastes just the way you like it.
Conclusion:
Harvest casseroles are a delicious and versatile way to enjoy the bounty of the fall harvest. They're perfect for a weeknight meal or a special occasion. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a comforting and flavorful meal, give one of these harvest casseroles a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
