Veggie-Stuffed Casserole

1. 1

   Preheat oven to 350.

2. 2

   Bring a large pot of water to a boil.

3. 3

   Combine tomato sauce, bread crumbs, cilantro, eggs, and half of the parmesan cheese in a bowl, and set aside.

4. 4

   Add cubed butternut squash and carrots to the pot, and boil for 10 minutes.

5. 5

   Meanwhile, pour olive oil into a Dutch oven or large, oven-safe pot, and place it on the stove over medium-low heat.

6. 6

   Add green onions.

7. 7

   After the 10 minutes, add Simply Potatoes to the boiling squash and carrots, and boil the vegetables for another 2 minutes.

8. 8

   Then strain them, and return them to their pot.

9. 9

   Remove the Dutch oven from the heat.

10. 10

    Let everything cool for a minute.

11. 11

    Add tomato sauce mixture to the Dutch oven.

12. 12

    Then add the vegetables, salt, and pepper, and combine.

13. 13

    Sprinkle the rest of the cheese on top.

14. 14

    Cook the casserole in the oven for 40-45 minutes or until the top layer is lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.