Vegetarian

Vegetable Casserole with Cornbread Topping vegetarian is for Dinner.

Vegetable Casserole with Cornbread Topping vegetarian takes 20 minutes to prepare.

Vegetable Casserole with Cornbread Topping vegetarian takes 20 minutes to cook.

Vegetable Casserole with Cornbread Topping vegetarian makes 4 servings.

The ingredients for Vegetable Casserole with Cornbread Topping vegetarian are:

For the Vegetables

*Canola Oil, 1 tbsp
Onions, raw, 1 medium
Garlic, 3 cloves (
Red Ripe Tomatoes, 2 large whole
Water, tap, .5 cup (
*Potato, raw, 1 medium
Green Beans (snap), 1 cup
Cauliflower, raw, .5 cup
Broccoli, fresh, .5 cup, chopped
Salt, 1 tsp
Pepper, black, .25 tsp
Peas, frozen, 0.5 cup

For the topping:
Egg, fresh, 1 extra large
Granulated Sugar, 3 tsp
Almond Breeze Almond Milk, Original, 4 oz
whole wheat pastry flour, .5 cup
Baking Powder, 1 tsp
Baking Soda, .5 tsp
Sweet Corn, Fresh, .25 cup (remove)

Here is how you make Vegetable Casserole with Cornbread Topping vegetarian:

Heat the butter in a large skillet. Cook onion and garlic until translucent, about 5 minutes.Add tomatoes and water and bring to a boil.Add potato. Lower the heat, cover and simmer 5 minutes.Add sweet potato, green beans, broccoli and cauliflower. Simmer covered for 5 more minutes.Season with salt and pepper and add the peas. Remove from the heat and keep covered until the topping is ready. (the vegetables are not thoroughly cooked at this stage.)To make the topping:Preheat the oven to 425 degrees. Beath the egg and sugar until smooth. Fold in the almond milk. In a separate bowl, combine the cornmeal, flour, baking powder and baking soda. Add the corn. Add the egg mixture and stir until smooth.Place the vegetables in a sprayed 8 or 9 inch pan or casserole dish. Spread the cornmeal batter over the vegetables. Bake until a toothpick inserted comes out clean about 18 to 20 minutes. Serve warm.Serving Size:?serves 4 generously

The nutritional information for Vegetable Casserole with Cornbread Topping vegetarian is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.0

• Total Fat: 6.7 g
• Cholesterol: 53.9 mg
• Sodium: 953.5 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 8.7 g
• Protein: 9.2 g