EGGPLANT AND SQUASH RECIPES RECIPES

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EGGPLANT CASSEROLE RECIPE: HOW TO MAKE IT



Eggplant Casserole Recipe: How to Make It image

With lots of vegetables, this good-for-you eggplant casserole is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.—Marelyn Baugher, Holdredge, Nebraska

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 11

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup 2% milk
1 large egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375°. In a saucepan, bring the water to a boil; add eggplant. Boil until tender, 5-8 minutes. Drain and set aside. , In a large skillet, cook beef, onion and green pepper over medium heat until beef is not longer pink, 6-8 minutes, breaking into crumbles; drain. Add tomatoes, salt and pepper. Cook and stir until tomatoes are tender, about 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 342 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

SQUASH STUFFING CASSEROLE RECIPE: HOW TO MAKE IT



Squash Stuffing Casserole Recipe: How to Make It image

The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas

Provided by Taste of Home

Categories     Side Dishes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 10 servings.

Number Of Ingredients 10

3/4 cup water
1/4 teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 package (6 ounces) corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 199 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

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