HARVEST VEGETABLE CASSEROLE

Harvest Vegetable Casserole image

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

Provided by PEGZHERE

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 4

Number Of Ingredients 13

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Ingredients

1 tablespoon butter
1 yam, quartered and sliced
½ sweet onion (such as Vidalia®), sliced
1 zucchini, halved lengthwise and sliced
1 yellow squash, halved lengthwise and sliced
½ large red bell pepper, chopped
½ large green bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
¼ cup shredded sharp Cheddar cheese
2 tablespoons seasoned bread crumbs
butter-flavored cooking spray

Steps:

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.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 37.7 g, Cholesterol 15 mg, Fat 6 g, Fiber 6.9 g, Protein 5.3 g, SaturatedFat 3.5 g, Sodium 104 mg, Sugar 3.4 g