Harvest Vegetable Casserole

Harvest Vegetable Casserole

5
PEGZHERE 0

"A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand."

Ingredients

1 h {{adjustedServings}} servings 220 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt butter in a large skillet over medium heat; cook and stir yam and onion in the melted butter until lightly browned, 5 to 10 minutes. Mix zucchini, yellow squash, red bell pepper, green bell pepper, oregano, basil, salt, and black pepper into the yam mixture; cook and stir until vegetables are heated through and partially tender, 5 to 10 minutes.
  3. Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.
  4. Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes.
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Reviews

5
  1. 6 Ratings

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This was one of those times when I actually had all the ingredients listed for a veggie dish, so I made it exactly according to the recipe. Next time I might add a clove of minced garlic, but ot...

Yum to (almost) anything with yams in it! I added the same amount of sliced potatoes. I used the whole zucchini, the whole yellow squash and the whole red bell pepper (only). Seasonings were...

Delicious! I followed the recipe exactly and the vegetables came out perfectly. I paired it with the baked dijon salmon from this site. The sweet yams and honey/pecan from the salmon were a gr...