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Layered Yams, Red Onion and Mushroom Casserole

Layered Yams, Red Onion and Mushroom Casserole

2 medium sized yams, leave peel on
2 red onions, sliced
1 (8-oz.) package of sliced baby portabella mushrooms
Olive oil
Salt, black pepper
Ground cumin
Balsamic vinegar

  1. In 9×11” baking dish, spray with PAM.
  2. Slice the yams about ½” thick and the onions about the same size.
  3. Place some of the sliced mushrooms in bottom of dish.
  4. Layer the yams and onions in the dish. Overlap them and alternate them.
  5. Drizzle with olive oil and season with salt, pepper and cumin.
  6. Place remaining mushrooms on top.
  7. Drizzle with more olive oil.
  8. Drizzle good quality balsamic vinegar over the dish.
  9. Cover with foil and bake in 350 oven for 30-45 minutes or until yams are tender.
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