Montana Garden Vegetable Casserole
From chefmeow 17 years agoIngredients
- 1 cup slivered almonds shopping list
- 1/4 pound bacon cut into 1” lengths shopping list
- 1 pound zucchini sliced shopping list
- 1 pound eggplant diced shopping list
- 1 large onion cut into wedges shopping list
- 1 tablespoon flour shopping list
- 2 cups diced fresh tomatoes shopping list
- 1 teaspoon minced garlic shopping list
- 1 teaspoons salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 teaspoon basil shopping list
- 6 ounce package sliced swiss cheese shopping list
How to make it
- Sauté almonds with bacon in 10-12” skillet.
- When almonds are lightly roasted and bacon crisp, remove from skillet with slotted spoon.
- Add zucchini, eggplant and onion to skillet then cover and cook over medium-low heat for 15 minutes shaking pan or stirring often to prevent sticking.
- Mix in flour than add tomatoes breaking them up with a spoon into chunks.
- Stir in garlic, salt, pepper and basil.
- Layer vegetable mixture, almonds, bacon and cheese slices in 2 quart baking dish, ending with bacon and almonds in ring on top.
- To serve right away, bake, uncovered in preheated 400 degrees oven for 15-20 minutes or until bubbly throughout.
- To serve later cover and refrigerate.
- To heat uncover and bake in preheated 400 degrees oven for 30-35 minutes until bubbly throughout.
People Who Like This Dish 3
- lovemybirds Dayton, OH
- chefmeow Garland, TX
- sunshine Sydney, AU
- acmichael Boaz, AL
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments