Vegetable Casserole

Delicious, easy, and healthy vegetable casserole! It’s a great way to use up a variety of vegetables that need to be cooked, and goes well with a variety of other foods. I usually serve it as a side dish, but I’m definitely guilty of eating it as my main course!

Difficulty: Easy

Servings: 8 or more

Prep Time: 8 minutes   Cook Time: 45  

Ingredients

4.5 Cups chopped vegetables (I like to use whatever I have around that needs to be cooked, last time I made it I used eggplant, squash, zucchini, and corn)
5 tbs melted butter
1 can cream of mushroom soup
3 eggs
3/4 cup flour
3/4 cup corn meal
1/2 tsp salt
3/4 tsp pepper
a dash (or two) of garlic powder
1 tsp baking powder
1/4 tsp cream of tartar
2 tbs sugar
1 cup shredded cheese
1/2 cup plain yogurt (can substitute with a smaller amount of milk)
1/4 cup milk

Directions

1. Mix the vegetables, butter, and cream of mushroom soup.
2. Add the eggs and stir until fully combined.
3. Add the four, corn meal, salt, pepper, garlic powder, baking powder, cream of tartar, and sugar. Stir to mix well.
4. One at a time, mix in the shredded cheese, yogurt, and milk.
5. Pour into baking dish (a large cast iron skillet works great)
6. Bake at 350 degrees for 45 minutes.
7. Let sit for 10 minutes before serving.

*Notes*
-It is best to chop the vegetables on the small side, since they are not cooked ahead of time. If they are too large they will not be tender when the casserole is finished.

Categories: Budget, Cheese, Eggs, Other Side Dishes, Vegetables, Vegetarian

Submitted by: fmcdaniel on August 17, 2010