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VEGETABLE CASSEROLE Recipe

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This recipe for VEGETABLE CASSEROLE is from The Second Kelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Eggplant or 6/8 Yellow Crookneck Squash; bake at 350 degrees for about 30 minutes.

1 large eggplant, peeled and cut in small pieces
OR
6/8 Yellow Crookneck Squash, sliced

1 medium onion, chopped (or use frozen onions)
1 bell pepper, chopped (or use frozen peppers)
1 tsp. salt
1/2 tsp. black pepper
1 egg, slightly beaten
1/2 stick butter, softened, almost melted
1 cup cracker crumbs
1 cup milk
1 cup grated Cheddar cheese
Cheese slices, if desired (I never do this)
Directions:
Directions:
Place eggplant, onion, bell pepper and salt in enough water to barely cover and cook until vegetables are tender. Drain well. Mix butter with cracker crumbs and set aside. Add pepper, egg, milk and grated cheese to eggplant mixture. Mix in half the cracker crumb--butter mixture and place this in a buttered casserole dish. Sprinkle remaining cracker crumbs on top and bake at 350 degrees for about 20 to 25 minutes.

 

 

 

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