Eggplant And Squash Casserole(Makes Small Casserole)
A comforting casserole combining tender steamed eggplant or squash with creamy mushroom soup, topped with crispy cornflakes and cheese for a savory, family-friendly dish.
Ingredients
- steamed eggplant or squash, chopped ⓘ
- 1 can cream of mushroom soup, undiluted
Instructions
- Steam the eggplant or squash until tender.
- In a casserole dish, spread the steamed vegetable and sprinkle with black pepper.
- Sprinkle crumbled cornflakes over the vegetable.
- Add grated cheese on top.
- Spread undiluted cream of mushroom soup evenly over the casserole.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding sour cream or Greek yogurt to the mushroom soup before spreading it over the casserole. If you're out of cornflakes, crushed crackers or breadcrumbs can serve as a crunchy topping. You can also add diced tomatoes or bell peppers for extra flavor. This dish is versatile; feel free to mix in other vegetables like zucchini or broccoli based on your preference.
Serving Suggestions
This Eggplant and Squash Casserole pairs beautifully with a fresh salad, such as Pineapple-Pecan Salad, or a side of crusty bread. For a heartier meal, serve alongside grilled chicken or fish. This dish can also be a wonderful addition to a potluck or family gathering, complementing other vegetarian recipes on the table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 2-3 minutes or until heated through. Alternatively, you can reheat the entire casserole in the oven at 350°F (175°C) for 15-20 minutes until warmed evenly. Cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant And Squash Casserole(Makes Small Casserole) contains roughly 1 calories, with 0g protein, 0g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this casserole?
Yes, you can use frozen chopped eggplant or squash. Just make sure to thaw and drain any excess moisture before adding them to the casserole to prevent it from becoming soggy.
What type of cheese works best for this recipe?
Cheddar cheese is a popular choice for its sharp flavor, but feel free to experiment with other cheeses like mozzarella or a blend for a different taste. Just ensure it's grated for easy melting over the casserole.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole ahead of time and store it covered in the refrigerator. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).