Harvest Vegetable Casserole

A colorful combination of squash, bell peppers, and yam are baked with Cheddar cheese and bread crumbs creating a savory and filling dish for a weeknight dinner.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 220 Calories

Ingredients

• 1 tablespoon butter
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• ¼ cup shredded sharp Cheddar cheese
• ½ large green bell pepper, chopped
• butter-flavored cooking spray
• 2 tablespoons seasoned bread crumbs
• ½ large red bell pepper, chopped
• 1 zucchini, halved lengthwise and sliced
• 1 yam, quartered and sliced
• ½ sweet onion (such as Vidalia®), sliced
• 1 yellow squash, halved lengthwise and sliced

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 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.

Step 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.

Step 4

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