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Home / Recipes / Fall Vegetable Casserole

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.
Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 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)


Step 1

Preheat oven to 325°.

Step 2

In a skillet over medium heat, sauté onion and vegetables in oil for 15-20 minutes.

Step 3

Place cooked vegetables in a colander to drain excess moisture and set aside.

Step 4

In a mixing bowl, combine yogurt, salt, pepper, garlic powder and cheddar cheese and fold together.

Step 5

Fold in vegetables.

Step 6

Pour into casserole dish and cover with breadcrumbs, press down on top of casserole to even out.

Step 7

Bake for 25-35 minutes.


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%


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