Squash-Eggplant Casserole

Name: Squash-Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium squash; 1/2 eggplant; 1/2 block American sharp cheese; 1 stick butter; 2 eggs; 2 c. milk; 1 Tbsp. mustard; Season-All and pepper to taste; 1 Tbsp. sugar; sprinkle top with paprika

Eats Now Editorial Team · 418 kcal · Vegetarian

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Squash-Eggplant Casserole – a delicious recipe with squash, eggplant, cheese, butter, eggs, milk. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

6 medium squash
1/2 eggplant
1/2 block American sharp cheese
1 stick butter
2 eggs
2 c. milk
1 Tbsp. mustard
Season-All and pepper to taste
1 Tbsp. sugar
sprinkle top with paprika

1
["Wash squash with", "brush.", "Cut", "up", "and peel", "eggplant. Boil together until", "done.", "Drain", "and", "mash well with masher. Add butter, cheese, eggs and milk.", "Beat well and add the rest of ingredients.", "Bake in", "clear", "glass dish for 45 minutes or longer until brown.", "Serves 6 to 8 people."]

418

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 6 medium squash, 1/2 eggplant, 1/2 block American sharp cheese, 1 stick butter, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
418 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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