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Fall Vegetable Casserole

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Fall Vegetable Casserole

Warm, hearty, and nutritious, this casserole is a wonderful way to use your autumn garden or CSA harvest. Use whatever fall vegetables you have on hand, and try it with shrimp or chicken.


1 large onion, diced 1/2 teaspoon pepper
3 cups mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower) 1 teaspoon garlic powder
2 tablespoons olive oil 1 cup grated cheddar cheese
1 cup organic low-fat plain yogurt 1 cup panko (Japanese breadcrumbs)
1 teaspoon salt


Preheat oven to 325°F. In a skillet over medium heat, sauté onion and vegetables in oil for 15-20 minutes. Place cooked vegetables in a colander to drain excess moisture and set aside. In a mixing bowl, combine yogurt, salt, pepper, garlic powder, and cheddar cheese and fold together. Fold in vegetables. Pour into casserole dish, spread out evenly, and cover with breadcrumbs. Bake for 25-35 minutes.

Makes 6 servings.

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