Extraordinary Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
1/4 pound bacon cut into 1” lengths |
1 pound zucchini sliced |
1 pound eggplant diced |
1 large onion cut into wedges |
1 tablespoon flour |
2 cups diced fresh tomatoes |
1 teaspoon minced garlic |
1 teaspoons salt |
1/4 teaspoon pepper |
1 teaspoon basil |
6 ounce package sliced swiss cheese |
Directions:
1. Sauté almonds with bacon in skillet.
2. When almonds are lightly roasted and bacon crisp remove from skillet with slotted spoon.
3. Add zucchini, eggplant and onion then cover and cook over medium 15 minutes.
4. Shake pan often to prevent sticking.
5. Mix in flour then add tomatoes breaking them up with a spoon into chunks.
6. Stir in garlic, salt, pepper and basil.
7. Layer vegetables, almonds, bacon and cheese in baking dish.
8. Place bacons and almonds on top then bake uncovered for 20 minutes at 400.
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