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. Fall Vegetable Casserole Go to recipes By Stonyfield Vegetarian American Main Dishes Thanksgiving 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: 1 hr 10 mins Level: Easy Prep: 15 mins Cook: 55 mins Yields: 6 Servings Print Recipe Ingredients 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) directions Step 1Preheat oven to 325°.Step 2In a skillet over medium heat, sauté onion and vegetables in oil for 15-20 minutes.Step 3Place cooked vegetables in a colander to drain excess moisture and set aside.Step 4In a mixing bowl, combine yogurt, salt, pepper, garlic powder and cheddar cheese and fold together.Step 5Fold in vegetables.Step 6Pour into casserole dish and cover with breadcrumbs, press down on top of casserole to even out.Step 7Bake for 25-35 minutes.