Description
What’s better on a chilly day than a savory, scrumptious casserole fresh out of the oven? This winter harvest casserole is packed with delicious herbs and vegetables and is sure to become a staple at your holiday table. This recipe is kidney-friendly and perfect for your next holiday party or potluck meal. Try it out!
Ingredients
Instructions
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Heat oven to 350 degrees.
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Slice parsnips into 1/4-inch slices.
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If slices are really large, cut in half.
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Cook in skillet with oil, thyme and sugar for about 5-7 minutes, until golden brown and softened.
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Grease a small casserole or baking pan.
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Spread half the parsnips over the bottom of the dish. Put half the tomatoes in the next layer.
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Sprinkle with cheese.
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Add another layer of parsnips and tomatoes, then the rest of the cheese.
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Mix oregano with milk or thinned yogurt and pour over dish.
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Cover with lid or foil and bake about 40 minutes until tender.
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Remove lid and brown a few more minutes.
Servings 12
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Trans Fat 0.1g
- Cholesterol 23mg8%
- Sodium 126mg6%
- Potassium 272mg8%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 5g10%
- Calcium 159 mg
- Phosphorus 130 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.