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Asparagus or Eggplant Casserole Recipe

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This recipe for Asparagus or Eggplant Casserole, by , is from , 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!

Contributor:  
Contributor:  
The Rossmillers

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beaten
1 c. milk
3 slices of bread, cubed and crusts removed
2 lb asparagus or 2 medium eggplant
½ tsp salt
⅛ tsp pepper
¼ lb sharp cheese, grated
1 package fresh mushrooms, sliced and sautéed
1 roasted red pepper
¼ c butter, melted
1 medium onion, diced and sautéed

Directions:
Directions:
Heat oven to 375º. Beat eggs; add milk and bread cubes. If using asparagus, trim, slice to ~1” and microwave to tender crisp; if using eggplant, peel, cube and microwave until just tender. Drain vegetable thoroughly after cooking. Add remaining ingredients except asparagus/eggplant; mix well. Fold asparagus or eggplant into mixture
Bake in a greased casserole for ~35 minutes, covered. Uncover and bake for ~20-25 minutes until top browns and knife inserted comes out clean.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
We don’t always remove the crusts from the bread - go by how hard the crust is; A hearty bread like oat nut or whole wheat works well. Extra sharp cheese works well. We prefer shiitake mushrooms, but any fresh mushrooms will do. Canned mushrooms can be substituted, but they don't taste as good and don’t offer the same textural element as the shiitake.

 

 

 

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