SEARCH
More 3 Photos

Harvest Vegetable Casserole Recipe

Recipe by: PEGZHERE

"A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook35 m
  • Ready In1 h
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Melt 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.
  • 3Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.
  • 4Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes.
Ingredients
  • 4 servings
  • 220 cals
  • 1 tablespoon butter
  • 1 yam, quartered and sliced
  • 1/2 sweet onion (such as Vidalia®), sliced
  • 1 zucchini, halved lengthwise and sliced
  • 1 yellow squash, halved lengthwise and sliced
  • 1/2 large red bell pepper, chopped
  • 1/2 large green bell pepper, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and ground black pepper to taste
  • 1/4 cup shredded sharp Cheddar cheese
  • 2 tablespoons seasoned bread crumbs
  • butter-flavored cooking spray
Nutrition

Amount per serving ( 5 total)

  • Calories:
    220
    11%
  • Fat:
    6
    9%
  • Carbs:
    37.7
    12%
  • Protein:
    5.3
    11%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like