Leftover Vegetable Casserole

onion, chopped
vegetable oil
assortment of chopped vegetables, such as:
collard greens or kale
cauliflower
broccoli
carrots
chayote
yellow squash
zucchini
butter
Spike
salt
pepper

Butter-Crumb Topping:
2 T butter
1 clove garlic, minced
4 slices whole-grain bread

Saute onion in oil on medium-high heat until onion is soft and slightly brown. Set aside.

Steam vegetables until soft. Be sure to steam greens very well.

Combine vegetables and onions and add butter, Spike, salt, and pepper.

Prepare the topping.

In food processor or blender, process bread to a medium consistency.
In large heavy skillet, melt butter. Add garlic and saute for flavor.
Toss bread crumbs in garlic butter until all butter has been absorbed and crumbs are evenly coated.

Add half of the butter crumb mixture to the vegetables. Pour vegetables into a sprayed, deep casserole dish. Top with remaining butter crumb mixture.

Bake at 500 degrees for 5 minutes.

adapted from Fit for Life by Harvey and Marilyn Diamond