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Herbed Harvest Vegetable Casserole

 Herbed Harvest Vegetable Casserole
I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does!
6-8 ServingsPrep: 15 min. Bake: 1 hour 40 min. + standing


  • 4 new potatoes, cut in 1/4-inch slices
  • 1/4 cup butter
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
  • 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon
  • 3 sweet red bell peppers, seeded and diced
  • 1 onion, thinly sliced
  • 1/2 cup uncooked long-grain rice
  • 3 medium zucchini, thinly sliced
  • 4 medium tomatoes, sliced
  • 1 cup (4 ounces) shredded Swiss cheese


  • Grease a 2-1/2-qt. baking dish and arrange half the potato slices in
  • overlapping rows. Dot with half the butter. Sprinkle with half the
  • sage, tarragon, peppers, onion, rice and zucchini. Dot with
  • remaining butter and repeat layering.
  • Cover and bake at 350° for 1-1/2 hours or until potatoes are
  • tender. Uncover; top with tomato slices and cheese. Bake 10 minutes
  • longer or until tomatoes are warm and cheese is melted. Remove from
  • oven; cover and let stand for 10 minutes before serving. Yield: 6-8
  • servings.

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Herbed Harvest Vegetable Casserole (continued)

Nutritional Facts: 1 serving (1 each) equals 206 calories, 10 g fat (6 g saturated fat), 28 mg cholesterol, 105 mg sodium, 24 g carbohydrate, 4 g fiber, 7 g protein.