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By: Stonyfield Mairead
Every day you are faced with health choices. Grabbing a coffee? Why not add a cream cheese frosted muffin? Running out for a quick lunch? Add some cookies to your order. Healthy dinner planned? That pint of ice cream won't eat itself...So my weekly plan is made up of cooking ahead of time, will power (with the occasional yes to cookies, because they're delicious) and using healthier ingredients in my recipes- like yogurt.
For the record, I haven't always substituted out ingredients for yogurt and I don't always substitute every item out - but the difference can be a lighter, richer and even tastier outcome. If there was a hypothetical list of foods that bother me - mayo would be number one. By using Stonyfield Plain Smooth and Creamy instead of mayonnaise in my casseroles, I avoid the brief, ugly interaction with mayo and instead welcome the smooth, tasty addition of yogurt.
This casserole is a hit at any family gathering I attend. With a rich and creamy taste, they don’t even know it’s mayo-free! (Unless you tell them…)
Fall Vegetable Casserole
1 large onion (diced)
3 c mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower)
2 T olive oil
1 c Stonyfield Organic Low Fat Plain Yogurt
1 t salt
1/2 t pepper
1 t garlic powder
1 c grated cheddar cheese
1 c Panko (Japanese breadcrumbs)
Preheat oven to 325°.
In a skillet over medium heat, sauté onion and vegetables in oil for 15-20 minutes.
Place cooked vegetables in a colander to drain excess moisture and set aside.
In a mixing bowl, combine yogurt, salt, pepper, garlic powder and cheddar cheese and fold together.
Fold in vegetables.
Pour into casserole dish and cover with breadcrumbs, press down on top of casserole to even out.
Bake for 25-35 minutes.