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Fall Vegetable Casserole

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Recipe courtesy of Stonyfield Farm fall vegetable casserole

Warm, hearty and nutritious, this casserole is a wonderful way to use your autumn garden or CSA harvest. Use whatever fall vegetables you have on hand, and try it with shrimp or chicken.

makes: 6 servings

1 large onion, diced
3 cups mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower)
2 tablespoons olive oil
1 cup Stonyfield Organic Low Fat Plain Yogurt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 cup grated cheddar cheese
1 cup panko (Japanese breadcrumbs)

Preheat oven to 325°F. In a skillet over medium heat, sauté onion and vegetables in oil for 15-20 minutes. Place cooked vegetables in a colander to drain excess moisture and set aside. In a mixing bowl, combine yogurt, salt, pepper, garlic powder and cheddar cheese and fold together. Fold in vegetables. Pour into casserole dish and cover with breadcrumbs, press down on top of casserole to even out. Bake for 25-35 minutes.


*Vegetarian, *Gluten-Free