Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Tuesday, 25 October 2016

Harvest Casserole

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This is a recipe I have had written down in my notebook for yonks and yonks.  Its really delicious.  Every so often I dust it off and we have it for a side dish with chicken or fish.  Harvest Casserole.  The original recipe calls for diced butternut squash, courgettes (zucchini) and swede (rutabaga).  A tasty combination.

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I didn't have any courgettes or swede this last time I made it, so I just used the butternut squash, broccoli, carrots, peas, beans and cauliflower, making it up to the same weight as it would have been with the original vegetables.

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It turned out beautiful as always.  It's not really beautiful to look at.  I think my dish was a bit too deep actually.  It didn't show the casserole off to it's best.  But nevermind about the way it looks, it sure was tasty!  

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*Harvest Casserole*
Serves 5 - 6
A delicious vegetable casserole that goes down really well this time of year. Simple and yet elegant.  

2 1/2 cups diced butternut squash, swede (rutabaga) or courgettes (zucchini)
(1 medium squash, or rutabaga and about 5 courgettes)
2 stalks of celery, chopped (as well as the leaves)
2 large onions, peeled and diced
1 lump of butter
1 1/2 cups stock or water (355ml)
2 large free range eggs, beaten
salt and black pepper
1 tsp mixed herbs
1 cup bread or cracker crumbs (60g)
1 cup grated cheese (120g)
butter to dot 
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Place all of the vegetables into a saucepan with the butter and water or stock.   Bring to the boil and then cook for about 5 minutes.   Drain slightly and cool.  Stir in the beaten eggs and half of the bread crumbs, along with the seasoning and herbs.  Pour into a buttered 1 quart/litre casserole dish.  Mix together the remaining bread crumbs and the cheese.  Sprinkle over top of the vegetables.  Dot with butter.


Bake at 350*F/180*C/ gas mark 4 for half an hour to 45 minutes.

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I do so hope you will try this.  I think you will agree with me that it is really delicious.  In fact I could eat a whole plate of this and nothing else.  Bon Appetit!

10 comments:

  1. I'm sure I would love this too! xo
    Valerie H.

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    1. Its gorgeous Val and the leftovers are even tastier! xo

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  2. Cela me tente beaucoup!
    une sympathique recette,merci

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  3. Looks great! Yonks and yonks:):):)

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    1. Thanks Monique! It was really tasty! xo

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  4. Just a quick question. Because you wrote bread or cracker crumbs am I right in assuming that you the mean dried bread crumbs that you buy from the store, rather than fresh bread crumbs that you make from fresh bread?

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    1. I have used both Marie. One is crisper than the other. Both are delicious. I don't actually think it matters what you put on, its just tasty tasty no matter what! Sorry for the late response. I was tied up yesterday and never actually got online to see this then! Hope I am forgiven Marie! xoxo

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    2. Thankyou so much for the response. I'm only sorry that I always seem to ask questions, but it's because I want to get it right in my mind before I make it. I personally like fresh breadcrumbs, so I think I'll go with those.

      Of course you are forgiven for having a life outside of the blogging world :) I'm grateful that you take the time to share your knowledge and your wonderful recipes with us all. ♥

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    3. Todd's been having cancer investigations and so I have been back and forth to the hospital with him. Fingers crossed now and waiting for results. I personally like fresh bread crumbs as well! But then I also like cracker crumbs. It all depends on waht kind of a mood I am in! Hope you enjoy it dear friend! xoxo

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