Harvest Beans Casserole Recipes

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

Harvest Hamburger Casserole image

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 :

Ingredients

1 pound lean ground beef
1 cup finely chopped onion
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 cups sliced peeled potatoes
1/3 cup all-purpose flour
2 cups frozen corn, thawed
1-1/2 cups frozen lima beans, thawed
1 medium green pepper, julienned
1-1/2 cups shredded cheddar cheese

HARVEST BEAN CASSEROLE

From Betty Crocker's Good & Easy Cookbook. Can use either spicy or regular sausage. We usually use a small yellow or white onion cooked with the sausage rather than the green onions, as we don't usually keep green onions on hand.

Provided by heavenslice

Categories Pork

Time 47m

Yield 6 serving(s)

Number Of Ingredients 5

Harvest Bean Casserole image

Steps:

Heat oven to 375 degrees.
Cook sausage in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
Place sausage in ungreased 11x7x1-1/2 rectangular baking dish. Arrange apple slices over sausage mixture. Slice sweet potatoes over apples.
Cover and bake 30 to 35 minutes or until apples are tender. Sprinkle with onions.

Nutrition Facts : Calories 448.2, Fat 16.3, SaturatedFat 6, Cholesterol 71, Sodium 549.4, Carbohydrate 52, Fiber 9.3, Sugar 20.5, Protein 27.3

Ingredients

1 lb bulk pork sausage or 1 lb turkey sausage
28 ounces baked beans
2 baking apples, thinly sliced
18 ounces vacuum packed sweet potatoes
3 medium green onions, sliced (1/3 cup)

HARVEST BEANS CASSEROLE

Cooking this in a crockpot saves the heat from the kitchen during the summer months...we like this with burgers grilled outside...even good cold....sometimes I use molasses instead of brown sugar.

Provided by grandma2969

Categories Beans

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Harvest Beans Casserole image

Steps:

Place 2 tablespoons margarine in skillet. Cook onions until almost transparent, then combine all ingredients, blending well.
Place in a slow cooker and heat on high setting for one hour or until heated through.

Nutrition Facts : Calories 962.9, Fat 42.7, SaturatedFat 13.7, Cholesterol 85.5, Sodium 2010.2, Carbohydrate 115.9, Fiber 15.4, Sugar 61.5, Protein 34

Ingredients

15 ounces kidney beans, drained
15 ounces butter beans, drained
15 ounces pork and beans
1/2 cup ketchup
1 teaspoon prepared mustard
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 medium onion, finely chopped
1/2 lb ground beef, browned, drained
1/2 lb bacon, crisply cooked, crumbled
2 tablespoons margarine

HARVEST VEGETABLE CASSEROLE

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

Harvest Vegetable Casserole image

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.

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

More about "harvest beans casserole recipes"

BA'S BEST GREEN BEAN CASSEROLE RECIPE | BON APPéTIT

2016-11-11 Preparation. Step 1. Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and …
From bonappetit.com
4.8/5 (184)
Author Chris Morocco
Servings 8
Total Time 1 hr 35 mins

Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.
Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.
Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

Harvest Beans Casserole Recipes

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.

HARVEST BEAN CASSEROLE

From Betty Crocker's Good & Easy Cookbook. Can use either spicy or regular sausage. We usually use a small yellow or white onion cooked with the sausage rather than the green onions, as we don't usually keep green onions on hand.

HARVEST BEANS CASSEROLE

Cooking this in a crockpot saves the heat from the kitchen during the summer months...we like this with burgers grilled outside...even good cold....sometimes I use molasses instead of brown sugar.

HARVEST VEGETABLE CASSEROLE

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

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