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Nutrition Facts
Serving Size 1 (192g) Recipe makes 8 servings The following items or measurements are not included below: chicken bouillon
Calories 114
Calories from Fat 43		(38%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 163mg		6%
Potassium 441mg		12%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 2.2g	8%
	Sugars 4.5g
Protein 6.3g		12%
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Aunt Gerry's Squash / Eggplant Casserole

Recipe #398643 | 55 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JenJenMarie
Nov 9, 2009

My aunt always made this squash casserole. She usually used eggplant and zucchini or whatever my uncle picked fresh out of the garden. You can use any combination of zucchini, yellow squash, and eggplant.

SERVES 8 , 1 casserole (change servings and units)

Ingredients

6 squash or 2 eggplants
1 small onion, diced
1 garlic clove
1 cube chicken bouillon
water
4 slices white bread, toasted
1 egg, beaten
2 ounces diced pimentos
gralic salt
pepper
3/4 cup cheddar cheese

Directions

1
Slice squash and put in large pot.If using eggplant, peel first before slicing and dicing. Add onion, garlic clove, and chicken bullion cube. Cover with water and boil until squash/eggplant is tender.
2
Drain squash mixture and allow to cool.
3
Crumble toasted bread in large bowl. Add squash/eggplant mixture, egg, pimento, and cheese. Garlic salt and pepper to taste. Combine thoroughly being careful not to mash the squash/eggplant up too much.
4
Pour into greased 13x9 casserole. Bake at 375 for 20 minutes.