Tonight for dinner I made a casserole that I’ve been making for about a year now. This is one of my you have to eat it dishes. My 10 year old has warmed up to it and now thinks it’s good and my 7 year used to like it but now begrudgingly chokes down every bite. That’s how it goes in our house, if one kid likes it, that pretty much means the other kid won’t.

One of the things I love about this recipe is that it gets some veggies in my kids. My 10 year old has finally decided that she’s ok with veggies if they’re mixed into her food. A lot of the time I chop up the veggies nice and small, but not in this recipe. My kids are used to sweet potatoes by now (we often roast them with a little oil, salt, and pepper as a side dish) and I think edamame is already small enough.

The changes I usually make to this recipe are that I don’t mix in the green chile peppers into the casserole (I tried it once and my girls didn’t like that). Instead I leave them on the side for my husband and I to sprinkle on top. I also usually don’t add the pumpkin seeds or the fresh sage and use brown rice instead of white. I think this recipe is great because my kids are getting good protein, fiber, and veggies. Tonight I served this with some organic strawberries on the side.

Here’s a picture of how mine turned out, not a pretty as the picture above, but still yummy.

This is what was left after we finished eating.

If you’re looking for something new to try, give this a whirl.