Ratatouille casserole

Yield: 10 Servings

Measure Ingredient
2½ cup Herb-seasoned stuffing cubes, crushed
1 large Onion; coarsely chopped
1 \N Clove garlic; minced
2 tablespoons Cooking oil
1 small Eggplant; peeled and cubed
1 medium Green pepper; cubed
1 cup Zucchini; thinly sliced
2 \N Whole tomatoes; seeded and chopped
1 cup Mushrooms; sliced
3 cups Cooked turkey; diced
1 teaspoon Italian seasoning; crushed
2 cups Swiss cheese; shredded

1. Place the croutons in a greased 12 x 7½ x 2-inch baking dish; set aside.

2. In skillet cook onion and garlic in hot oil. Add eggplant, pepper, and zucchini. Cook and stir 5 minutes.

3. Add tomatoes and mushrooms; cook 1 minute.

4. Stir in remaining ingredients, *EXCEPT* cheese. Cook 1 minute.

5. In same baking dish, layer ½ cup cheese, half of turkey mixture, 1 cup cheese, then remaining turkey.

6. Bake, covered, in 350 degree Fahrenheit oven for 30 minutes.

7. Top with remaining cheese. Bake 10 minutes.

8. Let stand 5 minutes.

This recipe was submitted by Ms. Sloboden to Better Homes and Garden Magazine, issue unknown.

Recipe by: Kayleen L. Sloboden, Puyallup, Wash.

Posted to MC-Recipe Digest V1 #925 by KHudson123@... on Nov 26, 1997

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