Aunt Gerry's Squash / Eggplant Casserole Recipe

Name: Aunt Gerry's Squash / Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 squash or 2 eggplants; 1 small onion, diced; 1 garlic clove; 1 cube chicken bouillon; water; 4 slices white bread, toasted; 1 egg, beaten; 2 ounces diced pimentos; gralic salt; pepper; ¾ cup cheddar cheese

Servings: persons

6 squash or 2 eggplants
1 small onion, diced
1 garlic clove
1 cube chicken bouillon
water
4 slices white bread, toasted
1 egg, beaten
2 ounces diced pimentos
gralic salt
pepper
¾ cup cheddar cheese

1
Slice squash and put in large pot.If using eggplant, peel first before slicing and dicing.
2
Add onion, garlic clove, and chicken bullion cube.
3
Cover with water and boil until squash/eggplant is tender.
4
Drain squash mixture and allow to cool.
5
Crumble toasted bread in large bowl.
6
Add squash/eggplant mixture, egg, pimento, and cheese.
7
Garlic salt and pepper to taste.
8
Combine thoroughly being careful not to mash the squash/eggplant up too much.
9
Pour into greased 13x9 casserole.
10
Bake at 375 for 20 minutes.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 squash or 2 eggplants, 1 small onion, diced, 1 garlic clove, 1 cube chicken bouillon, and more.

Yes, Aunt Gerry's Squash / Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aunt Gerry's Squash / Eggplant Casserole

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