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END OF SUMMER VEGETABLE CASSEROLE


This is an easy and delicious way to use those 'end of summer' fresh veggies. In this dish, the vegetables are tastefully spiced with our Chicken & Veggie Seasoning, Thyme, and Garlic Granules. This casserole can be used as a side dish or as the main dish for a meal. Great veggies and great flavors - a perfect way to enjoy fresh summer garden produce.

CHICKEN & VEGGIE SEASONING, Thyme (dried herb), Garlic Granules

Ingredients:

1 medium onion, large chop

1 cup chopped fresh peppers (combination of green, yellow & red peppers)

1 cup chopped fresh zucchini

1 cup chopped fresh yellow summer squash

2 cups peeled and chopped fresh eggplant

2 Tblspns olive oil

1 tsp Garlic Granules

2 tsp Chicken & Veggie Seasoning

2 tsp Thyme (dried herb)

1 tsp salt

Pepper to taste

2 eggs, lightly beaten

1/2 cup chicken broth

1 1/2 cups dry stuffing mix (herb flavor)

2 cups grated Fontina or Monterrey Jack cheese, divided

Directions: Preheat oven to 350 degrees. In a large fry pan saute the onions, peppers and Garlic Granules for about a minute. Add the zucchini and yellow squash and saute for 2 minutes (vegetables should be tender-crisp, not too soft), then add the eggplant and saute for another minute. Remove the pan from the heat and let it cool for about 5 minutes. Add the Chicken & Veggie Seasoning, Thyme, salt, pepper, chicken broth, stuffing mix, eggs and 1 cup of the cheese. Mix to combine. Place this mixture in a greased casserole dish and bake for 15 minutes (uncovered) in the preheated oven. Remove from the oven and sprinkle the remaining 1 cup of shredded cheese over the top of the casserole. Return the dish to the oven and bake for another 15 minutes.

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