Post by JJ Judkins on Nov 2, 2012 14:35:02 GMT -6
Fall Casserole
1 ea Onion diced
1 c Carrots cut to 1" chunks
1/2 c Parsnips cut to 1" chunks
1 1/2 c Brussels sprouts
1 c Broccoli florets
1 c Cauliflower florets
2 TB Olive oil
2 c Plain yogurt
Salt & pepper to taste
1 1/3 c Sharp Cheddar cheese grated
1 c Panko breadcrumbs)
1 ts Garlic minced
Pre-heat oven to 325 deg-F.
Saute onion & vegetables in a skillet over med-heat in oil for 15-20
Mins.
Put cooked vegetables in a colander to drain then set aside.
Combine yogurt, salt, pepper, garlic & cheddar cheese then fold into
Vegetables.
Pour into casserole dish then cover with Panko breadcrumbs.
Press down on top of casserole to level it out.
Bake for 25-35 mins.
Serve hot with meats.
1 ea Onion diced
1 c Carrots cut to 1" chunks
1/2 c Parsnips cut to 1" chunks
1 1/2 c Brussels sprouts
1 c Broccoli florets
1 c Cauliflower florets
2 TB Olive oil
2 c Plain yogurt
Salt & pepper to taste
1 1/3 c Sharp Cheddar cheese grated
1 c Panko breadcrumbs)
1 ts Garlic minced
Pre-heat oven to 325 deg-F.
Saute onion & vegetables in a skillet over med-heat in oil for 15-20
Mins.
Put cooked vegetables in a colander to drain then set aside.
Combine yogurt, salt, pepper, garlic & cheddar cheese then fold into
Vegetables.
Pour into casserole dish then cover with Panko breadcrumbs.
Press down on top of casserole to level it out.
Bake for 25-35 mins.
Serve hot with meats.