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!
Total Time: 01 hours 10 minutes
Servings: 12
Author: Dialysis Clinic, Inc.
Ingredients
- 3 tablespoons olive oil
- 1 pound parsnips, potatoes, carrots, or turnips
- 1 tablespoon fresh or 1 teaspoon dried thyme
- 1 teaspoon sugar
- 1 cup Half and Half, milk, or yogurt (thinned)
- 1 pound tomatoes, thinly sliced
- 1 tablespoon fresh or 1 teaspoon dried oregano
- 1 1/2 cup grated cheddar or mozzarella
Nutrition Per Serving
- Calories: 160.50
- Protein: 5.24 g
- Cholesterol: 23.39 mg
- Calcium: 164.41 mg
- Potassium: 275.51 mg
- Phosphorus: 130.97 mg
- Fiber: 2.50 g
- Fat: 11.41 g
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.