Fall Vegetable Casserole
Page last modified on: November 4, 2011
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.
Ingredients
| 1large onion, diced | 1/2teaspoon pepper |
| 3cups mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower) | 1teaspoon garlic powder |
| 2tablespoons olive oil | 1cup grated cheddar cheese |
| 1cup organic low-fat plain yogurt | 1cup panko (Japanese breadcrumbs) |
| 1teaspoon salt |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
