Fall Vegetable Casserole

By Stonyfield

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


  • 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 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.

    make it with yogurt instead!