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I really love to cook, as you could probably already tell by the amount of recipes here, and typically cook every night but sometimes I love to be able to pull something yummy out of the freezer that I know everyone will like. Everyone in my house loves lasagna, especially one packed with protein. I chose the STOUFFER’S® Meat Lovers Lasagna because it has three types of meat; Italian sausage, ground beef, and pepperoni. It’s important that I give my kids a good balanced meal so we almost always have a salad with dinner or steamed vegetables. Last night it was a little chilly so I made my family a hearty seasonal vegetable casserole to serve along with our STOUFFER’S® Meat Lovers Lasagna and no one made a peep until dinner was over. You know it’s good when everyone is too busy eating to talk (or complain!).
Yesterday my family and I all had different things going on and by the time we all got home it was time to figure out dinner. Since we had already planned a movie night in and it was a little too cold to grill I decided a hot meal was just what we needed. I popped the STOUFFER’S® Meat Lovers Lasagna I had picked up at Walmart in the oven and while that was cooking prepared my hearty seasonal vegetable casserole.
This type of casserole is great because it can be made with whatever veggies you like and are in season. I chose zucchini, squash, peppers, a sweet onion, and sweet potatoes. I sliced all of my vegetables but if you prefer cubes that would work just as well. Place all of your sliced veggies in a big bowl then add the olive oil and spices. Toss with a wooden spoon until everything is well coated in the oil.
When your veggies are ready place everything in a greased baking dish, I used a 2.5qt oval dish I’ve had for years. When your lasagna comes out of the oven increase heat to 400 and when ready place your foil covered in for about 45 minutes. When your timer goes off check the tenderness and if need be put back in until it has cooked to your liking.
I sprinkled with freshly shaved parmesan after I plated the dish but you can sprinkle it on top of the vegetables in the dish and then place back in the oven for a couple minutes or until cheese is melted or browned.
- 1 cup sliced squash
- 1 cup sliced zucchini
- 1 cup sliced sweet potatoes
- 1/2 sliced sweet onions
- 1/2 sliced red peppers
- 1/2 sliced yellow peppers
- 1/4 olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried basil leaves
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/2 parmesan
- Place all vegetables and spices in a large bowl and toss until vegetables are well coated with oil.
- Pour vegetables into a greased 2.5qt baking dish and cover with tin foil.
- Bake at 400 degrees for 45 min with foil or until desired tenderness.
- Sprinkle fresh parmesan on plated food or if you prefer you can spread it on top of the vegetables in the baking dish and place back in oven for a few minutes to melt.
STOUFFERS® entrees rebate: BUY TWO FAMILY SIZE OR BIGGER 28oz and EARN $2.00
You can find STOUFFER’S® Meat Lovers Lasagna at Walmart on the frozen meal aisle…
I hope you enjoy my Hearty Seasonal Vegetable Casserole Recipe! What vegetables will you use in your casserole?