Extraordinary Vegetable Casserole
From chefmeow 15 years ago
- 40 minutes to make
- Serves 6
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Monroe Estate in McKinney, Texas in 2000.
Ingredients
- 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 skillet.
- When almonds are lightly roasted and bacon crisp remove from skillet with slotted spoon.
- Add zucchini, eggplant and onion then cover and cook over medium 15 minutes.
- Shake pan often to prevent sticking.
- Mix in flour then add tomatoes breaking them up with a spoon into chunks.
- Stir in garlic, salt, pepper and basil.
- Layer vegetables, almonds, bacon and cheese in baking dish.
- Place bacons and almonds on top then bake uncovered for 20 minutes at 400.
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