Eliana Approved Vegetable Casserole

This recipe was inspired by a recipe I got years ago from my friend Amy’s mom, Debbie. Debbie uses spinach and her version is super yummy. Over the years I’ve played around with it by changing up the vegetables, adding a topping and using egg whites instead of whole eggs.

Here it is:

Vegetable Casserole

- 2 10-ounce boxes of frozen vegetables ie: spinach, broccoli, lima beans

- ¼ cup Italian breadcrumbs, plus a small handful more for topping

- ½ cup chopped yellow onion

- 3 egg whites (or two whole eggs)- blended with a fork or whisked

- 3 tablespoons melted butter- unsalted

- ¾-1 cup grated Parmesan or Locatelli cheese or a combination of the two, plus a small handful more for topping

- ½ teaspoon garlic powder

- ¼ teaspoon dried thyme

- ¾-1 teaspoon salt

- ½ teaspoon black pepper

Saute onions until yellow. Remove from heat and let cool slightly. Cook frozen vegetables according to packaging and drain them well. Put all ingredients in a large bowl and mix well. Pour into a 9 inch by 9 inch baking dish. Mix leftover breadcrumbs and cheese and sprinkle over the top of the casserole. Bake at 365 for around 25 minutes. 

And here is a video of Eliana enjoying the casserole. Think she liked it?

Happy Cooking!