Harvest Vegetable Casserole

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon butter
• 1 yam, quartered and sliced
• 1/2 sweet onion (such as Vidalia®), sliced
• 1 zucchini, halved lengthwise and sliced
• 1 yellow squash, halved lengthwise and sliced
• 1/2 large red bell pepper, chopped
• 1/2 large green bell pepper, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 1/4 cup shredded sharp Cheddar cheese
• 2 tablespoons seasoned bread crumbs
• butter-flavored cooking spray

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Coat a 9x3-inch casserole dish with butter-flavored cooking spray.

2. Place the yam slices in a pan of boiling water and cook for 5 minutes until just tender. Drain well.

3. Melt the butter in a large skillet over medium heat. Add the sweet onion, zucchini, yellow squash, red bell pepper and green bell pepper. Cook for 5 minutes, stirring, until starting to soften.

4. Season the vegetables with the dried oregano, dried basil, salt and ground black pepper to taste.

5. Layer the drained yam slices in the bottom of the casserole dish, then spread the sautéed vegetables over the top.

6. Cover the dish with foil and bake for 20 minutes until the vegetables and yam are tender when pierced with a fork.

7. Remove the foil. Sprinkle the shredded sharp Cheddar cheese and seasoned bread crumbs evenly over the top. Spray the crumbs lightly with butter-flavored cooking spray.

8. Bake uncovered for 8 to 10 minutes until the cheese is melted and the topping is golden. Let stand 5 minutes before serving.