Peanut Vegetable Harvest Casserole (Stove Top)

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1 cup frozen corn

1 teaspoon crushed red pepper flakes

3 cups cooked rice

1 medium sweet potato , peeled and cubed

1 medium potato , peeled and cubed

1 (28 ounce) can Italian-style crushed tomatoes (or plain crushed tomatoes with your favorite herbs added)

2 tablespoons peanut oil (or vegetable or canola oil)

1 red bell pepper , chopped

2 carrots , peeled and cut into chunks

1/3 cup roasted peanuts , chopped

1 (14 1/2 ounce) can kidney beans , undrained (or pinto beans)

2 tablespoons peanut butter

1 teaspoon salt

1 medium onion , chopped

10 ounces frozen chopped spinach

1 green bell pepper , chopped

3 garlic cloves , minced

You might also like

Tomato, Broccoli & Mozzarella Pasta Casserole
The Kitchn
Broccoli-Cauliflower Casserole
The Pioneer Woman
Pumpkin Mac-N-Cheese
The Naptime Chef
Cheesy Butternut Squash Casserole
The Naptime Chef
Broccoli, Cheddar And Wild Rice Casserole
smitten kitchen
Mushroom, Bacon & Egg Breakfast Bake
The Naptime Chef
Sweet Potato Casserole Recipe
Pamela Salzman
Bonkers Awesome Mushroom And Onion Mac And Cheese
Joy The Baker
Broccoli Cheddar Mac And Cheese
Simply Recipes
Grandma’s Sweet Potato Casserole
The Naptime Chef