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    You are in: Home / Recipes / Garden Casserole Recipe
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    Garden Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    35 mins

    40 mins

    Myrna 2's Note:

    A great Lenten casserole. Got this from a little gal in New Hampshire. Prep time and cook time are guesses

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375F. Cut eggplant into 1/2" thick slices; sprinkle both sides with 3 teaspoons
    2. 2
      salt.
    3. 3
      Place in a deep dish; cover and let stand for 30 minute Rinse with cold water; drain and dry on paper towels.
    4. 4
      Cut eggplant in 1/2" cubes; saute in oil til lightly browned.
    5. 5
      Add onions, garlic and zucchini; cook 3 minute Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
    6. 6
      Reduce heat; cover and simmer for 10 minute Remove from heat; stir in Romano cheese.
    7. 7
      Pour into a greased 9 x 13 baking dish.
    8. 8
      Combine crumbs and butter; sprinkle on top.
    9. 9
      Bake, uncovered, for 15 minutes. Sprinkle with mozzarella.
    10. 10
      Bake 5 minutes longer.

    Ratings & Reviews:

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    Nutritional Facts for Garden Casserole

    Serving Size: 1 (218 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 179.8
     
    Calories from Fat 93
    52%
    Total Fat 10.4 g
    16%
    Saturated Fat 3.9 g
    19%
    Cholesterol 16.2 mg
    5%
    Sodium 1276.6 mg
    53%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 4.5 g
    18%
    Sugars 5.5 g
    22%
    Protein 6.6 g
    13%

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