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