Harvest Casserole Recipe
Yummy and easy to make Harvest Casserole is most often my first choice for dinner on days that I have too much workload. Its a nutritious and simple dish and whats more.. I am sure there is no better baked vegetable casserole dish than the Harvest Casserole!
Ingredients
5 tablespoons margarine or butter
1 jumbo onion (about 1 pound), cut into 1/4-inch-thick slices
2 cloves garlic, minced
6 medium carrots peeled and thinly sliced
6 medium parsnips peeled and thinly sliced
1 small rutabaga peeled, cut into quarters, and thinly sliced
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground nutmeg
2 1/2 cups milk
1/4 cup freshly grated Parmesan cheese
Chopped fresh parsley for garnish
Directions
Preheat the oven to 375°F.
In a nonstick 10-inch skillet, melt 3 tablespoons of the margarine over medium heat.
Add the onion and garlic; cook 15 to 20 minutes, stirring often, until golden.
In a shallow 2 1/2-quart casserole, toss the carrots, parsnips, rutabaga, and the onion mixture until well combined.
Cover the casserole and bake 45 minutes, or until the vegetables are fork-tender.
Meanwhile, in a 2-quart saucepan, melt the remaining 2 tablespoons margarine over medium heat.
Stir in the flour, salt, pepper, and nutmeg; cook, stirring, 1 minute.
Gradually stir the milk into the flour mixture in the saucepan; cook, stirring constantly, until the sauce thickens slightly and boils.
Stir the sauce into vegetables.
Sprinkle grated Parmesan cheese evenly over the top.
Bake the casserole, uncovered, 15 minutes longer, or until the sauce is bubbly and the top is golden brown.
In a nonstick 10-inch skillet, melt 3 tablespoons of the margarine over medium heat.
Add the onion and garlic; cook 15 to 20 minutes, stirring often, until golden.
In a shallow 2 1/2-quart casserole, toss the carrots, parsnips, rutabaga, and the onion mixture until well combined.
Cover the casserole and bake 45 minutes, or until the vegetables are fork-tender.
Meanwhile, in a 2-quart saucepan, melt the remaining 2 tablespoons margarine over medium heat.
Stir in the flour, salt, pepper, and nutmeg; cook, stirring, 1 minute.
Gradually stir the milk into the flour mixture in the saucepan; cook, stirring constantly, until the sauce thickens slightly and boils.
Stir the sauce into vegetables.
Sprinkle grated Parmesan cheese evenly over the top.
Bake the casserole, uncovered, 15 minutes longer, or until the sauce is bubbly and the top is golden brown.
