But instead of one vegetable, there are three.
This casserole is topped with soft, white breadcrumbs.
To make them, pulse torn slices of day-old sandwich bread in the food processor.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Drain; gently press between paper towels.
Saute onion and garlic:
Melt 2 Tbsp.
butter in a skillet over medium-high heat; add onion, and saute 10 minutes or until tender.
Add garlic, and saute 2 minutes.
Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Make breadcrumb topping:
Melt remaining 2 Tbsp.
Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese.
Bake casserole:
Bake at 350F for 45 to 50 minutes or until golden brown and set.
Let stand 15 minutes before serving.