Fall Vegetable Casserole

1 large head cauliflower
1 large head broccoli
2 med size red bell peppers
2 med size yellow bell peppers
2 med size green bell peppers
1/4 tsp salt
1 cup non-fat plain yogurt
1/3 cup mayonnaise
2 cups seasoned croutons
3/4 cup shredded Cheddar cheese
2 tbs margarine or butter

Separate cauliflower and broccoli into florets. Remove and discard pepper seeds, cut peppers into cubes. Fill a large skillet with 1/2 inch of water, bring to a boil. Add salt and cauliflower. Cover and cook 2 minutes. Add peppers and broccoli. Cover and cook 3 minutes more until vegetables are crisp-tender, drain. Rinse the vegetables with cold water until cool, drain well. Vegetables can be placed in food storage bags and chilled up to 2 days. Bring vegetables to room temperature before continuing preparation. In a small bowl whisk yogurt and mayonnaise until smooth.

Preheat oven to 350F. Place vegetables in a large oven to table baking dish. Place croutons in a plastic food storage bag. Using a rolling pin, coarsely crush the croutons (or put in food processor for 30 to 40 seconds). Add the cheese and combine with croutons. Sprinkle the mixture over the vegetables, drizzle with margarine or butter. Bake 30 minutes or until heated through.

Serves 12.

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana