- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 97.1
- Total Fat: 5.0 g
- Cholesterol: 10.0 mg
- Sodium: 113.2 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.7 g
- Protein: 3.9 g
Steph2003's Zucchini, Squash, Eggplant CassaroleSubmitted by: STEPH2003
IntroductionThis is a great dish with lots of veggies! Of course you could also use a frozen broccoli, califlower, and carrot mix to change it up a bit! This is a great dish with lots of veggies! Of course you could also use a frozen broccoli, califlower, and carrot mix to change it up a bit!
1 Eggplant ( I used a small one)
3-4 Yellow Squash (I used 3 large ones)
4 large carrots
2 cans 98% Fat Free Healthy Request Cream of Chicken Soup
1 can 98% Fat Free Healthy Request Cream of Mushroom Soup
1 6oz can french fried onions (Great Value is lower in fat than Frenches)
3 cups Great Value Fancy Shredded Fiesta Blend
1/3 cup water (for stir fry pan)
Spray non stick cooking spray on pan. Heat oven to 350 degrees
Peel eggplant, and then slice zucchini, squash, carrots and eggplant thinly.
Place veggies with water in stir-fry pan covered, until veggies are tender (this cuts down on the baking time) stirring occassionally.
Drain water from veggies, then in large bowl, mix veggies with Cream of Chicken, Cream of Mushroom soup, 3/4 can of french fried onions.
Pour half of mixture into baking dish, then layer with half of the shredded cheese.
Pour remainder of mixture over cheese and then pour remainder of cheese on top.
Sprinkle with remaining french fried onions.
Cover with aluminum foil.
Bake for about 30 min. then remove foil and bake for additional 15 min. to brown top
Baking time varies depending on how long the veggies were steamed before hand, making sure they are nice and soft before baking cuts down on the cooking time.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPH2003.