Southern-Style Vegetable Casserole
- SERVES
- 10
- SERVING SIZE
- 1/2 cup
- COOK TIME
- 30 Min
There's no better way to get your fill of veggies than to bake up this Southern-Style Vegetable Casserole. This delicious, vegetarian casserole comes from Chef Steve Petusevsky's cookbook, "Sizzle & Smoke," and is full of Southern flavor without all the extra fat!
What You'll Need
- Vegetable oil (for spraying pan)
- 1 small onion, sliced thin
- 1 green pepper, sliced thin
- 1 red pepper, sliced thin
- 2 medium zucchini, sliced thin lengthwise
- 2 medium yellow squash, sliced thin lengthwise
- 1/2 cup shredded reduced-fat sharp Cheddar cheese
- 1 (8-ounce) container, fat-free sour cream or Greek yogurt
- 1 (10-3/4-ounce) can lower-fat cream of mushroom or celery soup
- 1 cup crushed saltines or Ritz crackers
- 1 tablespoon paprika
- salt, to taste
- pepper, to taste
What to Do
- Preheat the oven to 375 degrees F.
- Spray a 2-quart baking dish with vegetable oil and layer the vegetables over one another.
- In a large bowl combine the cheese, sour cream, and soup. Mix well and spoon over the vegetables. Shake the casserole dish to distribute the sauce well.
- In another small bowl, combine the crackers, paprika, salt, and pepper.
- Sprinkle the crumb mixture evenly over the casserole and bake uncovered for 30 minutes until golden brown and crusty.
Notes
Chef's Note: This is a much lighter version of a classic Deep South recipe served at many little barbeque joints.
Exchanges/Food Choices: 1 Carbohydrate | 1 Vegetable | 1/2 Fat
Nutritional Information: Calories 110 | Calories from Fat 25 | Total Fat 3g | Saturated Fat 1.1g | Trans Fat 0g | Cholesterol 5mg | Sodium 250mg | Potassium 535mg | Total Carbohydrate 17g | Dietary Fiber 2g | Sugars 5g | Protein 5g | Phosphorus 115mg
Copyright © 2014 Steve Petusevsky. From Sizzle & Smoke. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.