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)
- 3 c mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower)
- 2 T olive oil
- 1 c Stonyfield Organic Low Fat Plain Yogurt
- 1 t salt
- 1/2 t pepper
- 1 t garlic powder
- 1 c grated cheddar cheese
- 1 c Panko (Japanese breadcrumbs)
Calories: 240, Calories from Fat: 110, Total Fat: 12g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 630mg, Total Carbohydrate: 26g, Dietary Fiber: 3g, Sugars: 6g, Protein: 9g, Vitamin A: 60%, Vitamin C: 45%, Calcium: 25%, Iron: 8%
Preheat oven to 325°.
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.