Harvest Vegetable Casserole

Serves: 3

Zoie Ernser

1 January 1970

Based on User reviews:

54

Spice

47

Sweetness

46

Sourness

40

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1 tbsp

Butter

1

Yam (quartered and sliced)

1

Sweet Onion (such as vidalia®, sliced)

1

Zucchini (halved lengthwise and sliced)

1

Yellow Squash (halved lengthwise and sliced)

1 large

Red Bell Pepper (chopped)

1 large

Green Bell Pepper (chopped)

1 tsp

Oregano (dried)

1 tsp

Dried Basil

1

Salt

1

Ground Black Pepper (to taste)

1 cup

Shredded Sharp Cheddar Cheese

2 tbsps

Seasoned Bread Crumbs

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

3

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

4

Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs

5

Spray top of casserole with butter-flavored cooking spray

6

Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes