So in honor of the last of the summer veggies, I made the following casserole. And if I do say so myself, one of the best vegetable casseroles I have made made in a long time.
Eggplant and Squash Casserole
- 2lbs of diced yellow squash and eggplant
- 1 can of mushrooms, chopped finely
- 1 can of cream of mushroom soup
- 2 eggs
- 1/2 cup diced onion
- 2 cups of shredded colby-jack cheese
- 1 cup crushed ritz crackers
- 2 tbs McCormick's crusting blend
- Salt and pepper to taste
- Peel and dice the squash and eggplant.
- Boil the diced squash and eggplant in salted water until tender. Remove from heat, drain and put into a bowl.
- Add cream of mushroom soup, eggs, mushrooms and onion. Mix throughly
- Place half of the mixture into a 9x13 greased pan
- Mix the crusting blend and cracker crumbs together. Sprinkly half of the mixture over the vegetable layer.
- Sprinkle 1/2 of the cheese on top of the crumbs.
- Layer the rest of the vegetable mix
- Then sprinkle the remainder of the cracker mixture.
- Dot the casserole with 1/4 cup of butter. (I refridgerate, dice into small pcs and refridgerate until use.)
- Bake at 350 degrees for 1 hour
- At 45 minute mark, sprinkle remaining cheese on top and continue baking.