Fall Vegetable Casserole
By: Stonyfield Yogurt
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.
Serves6
Cooking MethodCasserole
Ingredients
- 1 large onion, diced
- 3 cup mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower)
- 2 tablespoon 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
- Preheat oven to 325 degrees 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 and cover with breadcrumbs, press down on top of casserole to even out. Bake for 25-35 minutes.