Squash-Eggplant Casserole
A hearty casserole combining tender squash and eggplant with a cheesy, creamy filling, topped with paprika—perfect for family dinners or comforting gatherings.
Ingredients
Instructions
- Wash the squash and eggplant.
- Peel the squash and eggplant.
- Cut the squash into pieces and boil together with the eggplant until tender.
- Drain well and mash with a masher.
- Add butter, American sharp cheese, eggs, and milk to the mashed vegetables.
- Beat the mixture well.
- Add seasonings: Season-All, pepper, sugar, and mustard.
- Pour into a clear glass baking dish.
- Sprinkle top with paprika.
- Bake for 45 minutes or until browned.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
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).
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).