Harvest Vegetable Casserole recipe
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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
Nutrition Info
- 219.7 caloriescarbohydrate: 37.7 gcholesterol: 15 mgfat: 6 gfiber: 6.9 gprotein: 5.3 gsaturatedFat: 3.5 gservingSize: -sodium: 104 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Harvest Vegetable Casserole
Directions
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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.