Harvest Vegetable Casserole Recipe

Preheat oven to 400 degrees F (200 degrees C).

Melt butter in a large skillet over medium heat; cook and stir yam and onion in the melted butter until lightly browned 5 to 10 minutes. Mix zucchini yellow squash red bell pepper green bell pepper oregano basil salt and black pepper into the yam mixture; cook and stir until vegetables are heated through and partially tender 5 to 10 minutes.

Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.

Bake in the preheated oven until topping is browned and cheese is melted about 25 minutes.