Winter Harvest Casserole

Time
Total Time: 1 hr 10 mins
Calories 160.50
Dietary Vegetarian
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
  • 3 tbsp olive oil
  • 1 lb. parsnips, potatoes, carrots, or turnips
  • 1 tbsp fresh or 1 teaspoon dried thyme
  • 1 tsp sugar
  • 1 cup Half and Half, milk, or yogurt (thinned)
  • 1 lb. tomatoes, thinly sliced
  • 1 tbsp fresh or 1 teaspoon dried oregano
  • 1 1/2 cup grated cheddar or mozzarella
Instructions
  1. Heat oven to 350 degrees.
  2. Slice parsnips into 1/4-inch slices.
  3. If slices are really large, cut in half.
  4. Cook in skillet with oil, thyme and sugar for about 5-7 minutes, until golden brown and softened.
  5. Grease a small casserole or baking pan.
  6. Spread half the parsnips over the bottom of the dish. Put half the tomatoes in the next layer.
  7. Sprinkle with cheese.
  8. Add another layer of parsnips and tomatoes, then the rest of the cheese.
  9. Mix oregano with milk or thinned yogurt and pour over dish.
  10. Cover with lid or foil and bake about 40 minutes until tender.
  11. Remove lid and brown a few more minutes.
Nutrition Facts

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.

Read it online: https://www.dciinc.org/recipe/winter-harvest-casserole/
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