Harvest Vegetable Casserole |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 1 |
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A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand. Ingredients:
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 |
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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