Veggie Barnyard Casserole Recipe
A layer of tater tots topped with a mixture of fresh zucchini, yellow squash, red & yellow peppers, mushrooms, fresh eggs, and spinach. Topped with monterey jack and cheddar cheese.
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Ingredients
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Base
Vegetable Mixture
Egg Mixture
Cheese Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Vegetables
Wash and chop the zucchini, yellow squash, red and yellow bell peppers, and mushrooms into small, bite-sized pieces.
- 3
Sauté the Vegetables
In a large skillet, add a tablespoon of olive oil over medium heat. Sauté the zucchini, yellow squash, bell peppers, and mushrooms for about 5-7 minutes until they are slightly softened. Stir in the fresh spinach and cook until wilted. Remove from heat and set aside.
Assembling the Casserole
- 4
Layer the Tater Tots
Spread the tater tots evenly in the bottom of a greased 9x13 inch baking dish.
- 5
Add the Vegetable Mixture
Evenly distribute the sautéed vegetable mixture over the tater tots.
- 6
Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, salt, and black pepper until well combined.
- 7
Pour Over the Vegetables
Pour the egg mixture evenly over the vegetables in the baking dish.
- 8
Add Cheese Toppings
Sprinkle the Monterey Jack and cheddar cheese evenly over the top of the casserole.
Baking
- 9
Bake the Casserole
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly and the eggs are set.
- 10
Cool and Serve
Remove from the oven and let the casserole cool for 5-10 minutes before slicing and serving.