"A delicious casserole that is very versatile. Use the suggested vegetables or substitute what you have on hand." — PEGZHERE
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yam, quartered and sliced
sweet onion (such as Vidalia®), sliced
zucchini, halved lengthwise and sliced
yellow squash, halved lengthwise and sliced
red bell pepper, chopped
green bell pepper, chopped
salt and ground black pepper to taste
shredded sharp Cheddar cheese
seasoned bread crumbs
butter-flavored cooking spray
This was one of those times when I actually had all the ingredients listed for a veggie dish, so I made it exactly according to the recipe. Next time I might add a clove of minced garlic, but otherwise this was a nice twist on the usual broiled veggie recipe. I used a mandolin, which really sped up the chopping process and I cut the yams slightly thinner than the other veggies. It's a bright, pretty dish (see photos) and all around fairly easy to prep, not to mention super healthy. I think it would be fine to sub olive oil for the butter, though it does add a bit of flavor. BTW this makes your house smell so good! I will make this again. Thanks Pegzhere!
Yum to (almost) anything with yams in it! I added the same amount of sliced potatoes. I used the whole zucchini, the whole yellow squash and the whole red bell pepper (only). Seasonings were excellent. It would become 5 stars with more cheese on top!!
* Percent Daily Values are based on a 2,000 calorie diet.
Harvest Vegetable Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 54
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
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