1. Mix the vegetables, butter, and cream of mushroom soup.
2. Add the eggs and stir until fully combined.
3. Add the four, corn meal, salt, pepper, garlic powder, baking powder, cream of tartar, and sugar. Stir to mix well.
4. One at a time, mix in the shredded cheese, yogurt, and milk.
5. Pour into baking dish (a large cast iron skillet works great)
6. Bake at 350 degrees for 45 minutes.
7. Let sit for 10 minutes before serving.

*Notes*
-It is best to chop the vegetables on the small side, since they are not cooked ahead of time. If they are too large they will not be tender when the casserole is finished.