Harvest Vegetable Casserole2 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr
“A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand.” - by PEGZHERE
Original recipe yields 1 9x3-inch casserole
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.
- Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes.
Amount Per Serving (4 total)
- 220 cal
- 6 g
- 37.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 otherwis..." See moree 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!"
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