Best Peanut Vegetable Harvest Casserole Stove Top Recipes
STUFFING-TOPPED VEGETABLE BAKE
Prepare this wonderful Stuffing-Topped Vegetable Bake for a delicious side dish option. Broccoli and cauliflower florets in a cheesy, garlicky sauce taste even better topped with flavorful stuffing in this family-pleasing Stuffing-Topped Vegetable Bake.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
- Prepare stuffing as directed on package; spoon over vegetable mixture.
- Bake 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 3 g, Protein 7 g
PEANUT VEGETABLE HARVEST CASSEROLE (STOVE TOP)
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
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
STOVE-ROASTED CHESTNUTS
Fill your home with the irresistible aroma of roasted chestnuts this holiday season -- it's a Good Thing.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes 20
Number Of Ingredients 1
Steps:
- Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X"-side down, in a chestnut-roasting pan. Cook chestnuts over low heat until opened, 20 to 25 minutes. Peel immediately, using a towel if chestnuts are too hot to touch.
BROCCOLI MUSHROOM NOODLE CASSEROLE
This is a tasty, filling vegetarian main dish from The Moosewood Cookbook. This makes a lot, so you may want to try half if cooking for a small family.
Provided by pattikay in L.A.
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine.
- Beat eggs in a large bowl.
- Whisk in ricotta/cottage cheese and sour cream.
- Boil noodles in salted water till slightly underdone. Drain and butter.
- Removed sauteed vegetables from pan to cheese mixture with a slotted spoon.
- Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything.
- Spread into buttered 9x13 baking pan.
- Top with more breadcrumbs or wheat germ and grated cheddar.
- Bake covered for 30 minutes at 350.
- Uncover and bake for 15 minutes more.
Nutrition Facts : Calories 572.7, Fat 36.2, SaturatedFat 21.5, Cholesterol 226.2, Sodium 355.8, Carbohydrate 32.2, Fiber 3.9, Sugar 4.6, Protein 30.2
HARVEST CASSEROLE
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
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
SQUASH WITH APPLE CIDER AND HERB GLAZE - STOVE TOP
A wonderful way to cook winter squash on the stove top. The cider forms a tart-sweet glaze and the herbs add a fresh note. Peeling the squash seems to be easier imho if I microwave the whole, uncut squash in the microwave for about 5 minutes. Let it cool before trying to peel. Different varieties of winter squash like butternut or acorn can be used. Some do hold their shape better than others though.
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
- Melt butter in a 12 inch skillet over medium to medium low heat.
- Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
- Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
- Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
- Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
- Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
- Serve.
Nutrition Facts : Calories 147, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 8.4, Carbohydrate 24.2, Fiber 3.1, Sugar 6.8, Protein 1.5
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