Creamy Baked Vegetable Casserole

Ingredients

• 600 g (5 cups) Thai-style frozen vegetables
• 5 mL (1 teaspoon) ground turmeric
• 5 mL (1 teaspoon) paprika
• 5 mL (1 teaspoon) garlic powder (see Low FODMAP Option Notes)
• 5 mL (1 teaspoon) onion powder (see Low FODMAP Option Notes)
• 125 mL (½ cup) dairy blend for cooking 5% M.F.
• 30 g (1/4 cup) light mozzarellissima cheese 15% M.F., grated
• 5 cherry tomatoes, cut in half
• Salt and pepper to taste

Notes : For a low FODMAP version, omit the garlic and onion powder. If desired, you can use a garlic-infused oil, such as the Maison d'Orphée brand.

Preparation

1. Preheat the oven to 400°F (200°C). Butter a 28 cm x 20 cm (11" x 8") rectangular baking pan. Set aside.
2. In a non-stick pan over medium heat, cook vegetables for 5 minutes.
3. Add spices and dairy cooking mix to vegetables. Mix well and continue cooking for 5 minutes.
4. Pour vegetable mixture into the pan. Sprinkle with cheese and place the cherry tomatoes over the mixture. Season with salt and pepper.
5. Bake for 20 minutes.
6. Serve vegetables as a side dish.

Nutritional Information (per serving)
Calories 115 kcal
Fat 5 g
Carbohydrates 13 g
Fibre 4 g
Protein 9 g
Sodium 148 mg