‘Make-Ahead’ Veggie Casserole
This delicious veggie casserole is one of my favorite winter warmers. Make a big batch, freeze and reheat when required!
What springs to mind when you think of comfort food? Chances are, processed, microwave meals and take- out foods come to mind. Am I right? While there’s nothing wrong with indulging in these types of foods on occasion, when eaten consistently and in excess, they can lead to problems. These meals tend to be high in saturated fat, salt and sugar which can lower immune system function, increase weight gain and play havoc with our blood sugar control.
But comfort food doesn’t have to equal unhealthy, junk food.
This winter veggie casserole is a cold -weather, comfort food favorite of mine. Bursting with all types of veggies, it provides an array of antioxidants, vitamins and minerals. I’ll be honest, there is a bit of prep involved so I recommend making a large batch, separating individual portions into smaller tupperware - freezing and reheating when required. Easy peasy!
Ingredients
(Serves 4)
16 oz cubed sweet potato chunks
3 cups Kale, chopped*
1 cup Brussel sprouts, chopped *
½ cup roasted pumpkin seeds
2 cups green beans, chopped
¼ cup dried craisins
1 medium yellow onion, diced
1 can corn chowder
2 cups shredded mozzarella cheese
1 cup breadcrumbs
¼ cup snipped fresh rosemary or ½ tbsp dried rosemary
Salt and pepper
Olive oil
*To save time try Taylor’s Farms pre-chopped sweet kale chopped kit
Instructions
1. Preheat oven to 350 degrees F
2. Place butternut squash in medium bowl, add olive oil, salt, pepper and rosemary, mix thoroughly and spread out on foiled lined baking sheet. Bake for 30 minutes, turning halfway through
3. Rinse and trim ends off green beans, toss with splash of olive oil and bake for 15 minutes
4. Rough chop kale (no stems) and Brussel sprouts and set aside. To save time try Taylor’s Farms sweet kale chopped kit
5. Combine ingredients - mix squash, green beans, craisins. Pumpkin seeds and add a can of corn chowder (you can also use creamed mushroom soup if preferred) add to large deep edged baking dish
6. Top with chopped kale and Brussels or prebought mix, dust top with bread crumbs, sprinkle cheese
7. Cook in the oven for further 10 minutes or until top is slightly crisped
Remove from oven, let cool for 15 mins before serving and enjoy!