Harvest Vegetable Casserole is a hearty and comforting dish that is perfect for the fall and winter months. This casserole is packed with flavorful vegetables, including butternut squash, sweet potatoes, carrots, and Brussels sprouts. The vegetables are roasted in the oven until they are tender, and then they are layered with a creamy sauce and topped with shredded cheese. This casserole can be served as a main dish or as a side dish, and it is sure to please everyone at the table.
TOMATOES SHOULD BE PEELED AND QUARTEREDABOUT A HALF AN HOUR BEFORE SERVING:1.
IN A 12 SKILLET OVER MEDIUM HIGH HEAT, IN HOT OIL, COOK ONIONS ANDGREEN PEPPERS UNTIL BROWNED, ABOUT 10 MINUTES.
STIR OFTEN.
IN A 13 X 9 BAKING DISH OR 3 1/2 QUART CASSEROLE DISH, COMBINEBARLEY, BOUILLON, AND 1 CUP WATER.
ADD CARROTS, TOMATOES, ZUCCHINI, GREENBEANS, PEAS, CAULIFLOWER, THEN ONION MIXTURE.
IN CUP, COMBINE LEMON AND GARLIC; POUR OVER VEGETABLES; SPRINKLE WITHSALT AND PAPRIKA.
BAKE IN A 4000F.
OVEN 1 1/2 HOURS OR UNTIL BARLEY IS TENDER.
Ingredients
Directions
TOMATOES SHOULD BE PEELED AND QUARTEREDABOUT A HALF AN HOUR BEFORE SERVING:1.
IN A 12 SKILLET OVER MEDIUM HIGH HEAT, IN HOT OIL, COOK ONIONS ANDGREEN PEPPERS UNTIL BROWNED, ABOUT 10 MINUTES.
STIR OFTEN.
IN A 13 X 9 BAKING DISH OR 3 1/2 QUART CASSEROLE DISH, COMBINEBARLEY, BOUILLON, AND 1 CUP WATER.
ADD CARROTS, TOMATOES, ZUCCHINI, GREENBEANS, PEAS, CAULIFLOWER, THEN ONION MIXTURE.
IN CUP, COMBINE LEMON AND GARLIC; POUR OVER VEGETABLES; SPRINKLE WITHSALT AND PAPRIKA.
BAKE IN A 4000F.
OVEN 1 1/2 HOURS OR UNTIL BARLEY IS TENDER.
