Fall Vegetable Casserole

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1 large onion, diced

3 cups mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower)

2 tablespoons olive oil

1 cup Stonyfield Organic Low Fat Plain Yogurt

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 cup grated cheddar cheese

1 cup panko (Japanese breadcrumbs)

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