Rustic Sweet Potato Casserole


Easy casserole recipes are all a busy cook can ask for. Try this Rustic Sweet Potato Casserole for a hearty dish that will have you coming back for seconds. Made with zucchini, red onion, and seasoned with fresh rosemary and thyme, its well balanced flavor is simply irresistible.


Cooking MethodCasserole


  • 1 pound sweet potatoes, peeled and scalloped
  • 1 medium zucchini, scalloped
  • 1 medium red onion, peeled and scalloped
  • 1 1/2 cup milk
  • 1 cup extra sharp Cheddar cheese, shredded
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • 3 garlic cloves, chopped
  • 2 cups chicken of vegetable broth
  • 1 tablespoon no salt seasoning
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees F.

  2. Take 9-inch by 6-inch oven safe dish and layer onion then sweet potatoes and then zucchini.

  3. In bowl mix milk, cheese, rosemary, oregano, chopped garlic, bouillon cubes, no-salt seasoning, salt and pepper until well blended.

  4. Cover the vegetables with the mixture and pop to oven for 45 minutes or until the vegetables are fork tender.

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This would make a good vegetable side dish for dinner at home or at a potluck. The recipe sounds savory with the sweet potatoes, zucchini, and seasonings. For a healthier version of this casserole, I would use skim milk, reduced fat cheddar cheese, and low sodium chicken broth.

it would be nice if when people list a rescipe they would also list how many it serves.

I've been cooking for 65 years, but, have never heard "sliced into 1/4" slices" referred to as "scalloped"--must be a coloquialism that IS what she means, isn't it?


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