Steph2003's Zucchini, Squash, Eggplant Cassarole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Zucchini1 Eggplant ( I used a small one)3-4 Yellow Squash (I used 3 large ones)4 large carrots2 cans 98% Fat Free Healthy Request Cream of Chicken Soup1 can 98% Fat Free Healthy Request Cream of Mushroom Soup1 6oz can french fried onions (Great Value is lower in fat than Frenches)3 cups Great Value Fancy Shredded Fiesta Blend1/3 cup water (for stir fry pan)
This makes a 9x13 inch pan cut into 12 servings.
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.
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.
Nutritional Info 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
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