Layered Spring Vegetable Casserole

Loaded with asparagus, mushrooms and peas, and seasoned with garlic, basil and pepper, this dish is the perfect alternative to heavy holiday casseroles. Top with crispy panko bread crumbs and crumbled bacon. Photo credit: Julie Gransee from Lovely Little Kitchen.

Serves: 10
15 mins Prep time 35 mins Cook time
15 mins Prep time
35 mins Cook time
  • Preheat oven to 400°F. Mix olive oil, garlic powder, thyme, salt and pepper in small bowl. Set aside. Mix Parmesan cheese, panko and basil in another small bowl. Set aside.

  • Arrange carrots in single layer in 11x7-inch baking dish sprayed with no stick cooking spray. Brush carrots with some of the olive oil mixture. Layer with mushrooms and peas, brushing with olive oil mixture after each layer. Arrange asparagus on top in a diagonal pattern. Brush with remaining olive oil mixture. Top with bacon. Sprinkle panko mixture evenly on top of bacon.

  • Bake 35 minutes or until vegetables are tender and topping is golden brown. Let stand 5 minutes before serving.

Nutrition information

(Amount per serving)

  • 132Calories: 132Cholesterol: 6mg
  • Sodium: 227mgProtein: 6g
  • Total Fat: 8gSaturated Fat: 2g
  • Fiber: 3gCarbohydrate: 9g