Harvest Vegetable Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.2
  • Total Fat: 5.9 g
  • Cholesterol: 14.0 mg
  • Sodium: 189.4 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Harvest Vegetable Casserole calories by ingredient
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A hardy vegetable side that goes with fish, beef, pork, or all by itself. A hardy vegetable side that goes with fish, beef, pork, or all by itself.
Number of Servings: 4


    1 tbsp Butter, unsalted
    1 small Onions, raw
    3 cup, sliced Zucchini
    2 cup Squash - Yellow and Zucchini
    1.5 serving Red Bell Pepper (one medium pepper)
    1.5 serving 1 Med. Green Bell Pepper
    1 squash (4 inch dia) Squash, winter, acorn, raw
    1 tsp Dried Oregano (by ARCTIC.ORCA)
    1 tsp Basil
    0.25 cup Kraft Finely Shredded Sharp Cheddar Cheese
    0.25 cup Bread, Progresso Bread Crumbs, Garlic and Italian Herb


You can actually use any veggies you have around the house. If you want to make it a bit more hardy use red potatoes or yam instead of the acorn squash.


1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a large skillet over medium heat; cook and stir acorn squash 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 acorn squash/onion 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. Bake in the preheated oven until topping is browned and cheese is melted, about 25 minute

Serving Size:  4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DAVENOHE.

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