Harvest Vegetable Casserole

Harvest Vegetable Casserole

2 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
PEGZHERE
Recipe by  PEGZHERE

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

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Ingredients

Adjust Servings

Original recipe yields 1 9x3-inch casserole

Directions

  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 (2)

Rate This Recipe
AZ93
5

AZ93

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 otherwise this was a nice twist on the usual broiled veggie recipe. I used a mandolin, which really sped up the chopping process and I cut the yams slightly thinner than the other veggies. It's a bright, pretty dish (see photos) and all around fairly easy to prep, not to mention super healthy. I think it would be fine to sub olive oil for the butter, though it does add a bit of flavor. BTW this makes your house smell so good! I will make this again. Thanks Pegzhere!

CHERYL W.
3

CHERYL W.

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 excellent. It would become 5 stars with more cheese on top!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 37.7 g
  • 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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