EGGPLANT (AUBERGINE) -SQUASH CASSEROLE
Make and share this Eggplant (Aubergine) -Squash Casserole recipe from Food.com.
Provided by Wise1
Categories Low Protein
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Parboil eggplant and squash for two minutes, drain and set aside.
- Heat margarine in sauce pan.
- Saute onion, bell pepper and celery for 5 minutes.
- Add garlic, cook 2 minutes more.
- Add salt black pepper and flour.
- Stir until flour is absorbed.
- Stir in the cream and cheese.
- Remove from heat.
- Add mushrooms to the eggplant-squash mixture.
- Stir in the cream mixture.
- Turn into a lightly buttered 2 quart baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
- Makes 8 servings.
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Naeem Sheikh
[email protected]This casserole was a bit too rich for my taste. I think it would be better with a lighter sauce. I also found the vegetables to be a bit overcooked. Overall, I wasn't impressed with this recipe.
Cash Reynolds
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add more cheese. I love cheese and I think it would make this casserole even better.
Joseph Simbeya
[email protected]This casserole was a bit bland for my taste. I added some extra garlic and Italian seasoning and it was much better. I would also recommend using a different type of cheese, such as mozzarella or provolone.
jim smarch
[email protected]I'm not a fan of casseroles, but this one was actually really good! The vegetables were tender and flavorful and the sauce was creamy and cheesy. I would definitely make this again.
todor bliznashki
[email protected]This is a great recipe! I've made it several times and it always turns out delicious. I love the creamy sauce and the crispy parmesan topping. It's a perfect comfort food for a cold night.
Genesis Garcia
[email protected]I made this casserole for my vegetarian friends and they loved it! It was a great way to get them to eat their veggies. The sauce was creamy and flavorful and the vegetables were cooked to perfection. I'll definitely be making this again.
Warda Malik
[email protected]This casserole was easy to make and turned out great! I followed the recipe exactly and it came out perfect. The flavors were well-balanced and the texture was creamy and cheesy. I will definitely be making this again.
Oswa Iman
[email protected]I'm not a huge fan of eggplant, but this casserole changed my mind! The combination of eggplant, squash, and cheese was divine. I'll definitely be making this again for my next potluck.
Agudosi Heritage
[email protected]This dish was a hit at my dinner party! Everyone raved about the rich flavor and tender vegetables. I especially appreciated the step-by-step instructions, which made the cooking process a breeze.
Janayah Lubanda
[email protected]My family and I loved this casserole! It was easy to make and so flavorful. The creamy sauce and crispy parmesan topping were the perfect combination. I will definitely be making this again.