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Fall Vegetable Casserole

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Fall Vegetable Casserole
This image courtesy of www.stonyfield.com

Warm, hearty and nutritious, this great casserole recipe is a wonderful way to use your autumn garden and capture the flavors of the season. Use whatever fall vegetables you have on hand, and try it with shrimp or chicken.

Serves: 6

Ingredients
  • 1 large onion, diced
  • 3 cups mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower)
  • 2 tablespoons olive oil
  • 1 each Stonyfield organic low fat plain yogurt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup Cheddar cheese, grated
  • 1 cup panko (Japanese breadcrumbs)
  • 1 teaspoon garlic powder
Instructions
  1. Preheat oven to 325 degrees F.
     
  2. In a skillet over medium heat, sauté onion and vegetables in oil for 15-20 minutes.
     
  3. Place cooked vegetables in a colander to drain excess moisture and set aside.
     
  4. In a mixing bowl, combine yogurt, salt, pepper, garlic powder and cheddar cheese and fold together. Fold in vegetables.
     
  5. Pour into casserole dish and cover with breadcrumbs, press down on top of casserole to even out. Bake for 25-35 minutes.
Nutritional Information

(per serving) Calories 240, Calories from Fat 110, Total Fat 12g, Saturated Fat 5g, Cholesterol 20mg, Sodium 630mg, Total Carbohydrates 26g, Dietary Fiber 3g, Sugars 6g, Protein 9g, Vitamin A 60%, Vitamin C 45%, Calcium 25%, Iron 8%

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