Total TimePrep: 20 min. Bake: 30 min.
this was a nice change for dinner. I made it as written. Next time I think I'll have noodles to pour it over. It had good flavor.
This is a great dish for those who are wanting to cut back on casseroles with noodles or potatoes. The heartiness of this vegetable packed dish will fill up anyone! Give it a little more kick by using Italian sausage. As a volunteer field editor for taste of home magazine I enjoy recipes that use lots of fresh ingredients.
All around it was really great the only thing I added was 4 cups of white rice and 16 oz of Salsa. I put the rice down on the bottom them added the salsa then followed the rest of the recipe, it came out great.
This was very good recipe and put leftovers in individual containers in freezer. It was a nice change from eggplant parm. I didn't think there was enough eggplant so next time I will double the eggplant. For less acid eggplant I used the white & purple eggplant. I also added parm cheese.
We loved this recipe. This is my second time making it in two weeks. I am using eggplant, green peppers, and tomatoes from our garden.
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I have added both green and yellow squash to this dish. It reminds me a lot of Ratatouille (which my family loves) only this recipe has no frying involved which I LOVE!!
I used hot Italian sausage in place of the ground beef so it had plenty of flavor from the sausage. If I used ground beef or turkey, though, I think it would need a little more spice of some kind, maybe some hot peppers or garlic or herbs. I did add a layer of cheese under the bread crumbs, and that was good, too. Instead of one big casserole, I made several smaller ones. The bread crumbs got really crispy and that texture really added to the dish. Will definitely make this again!
A good way to use vegetables and still be good. Sprinkling cheese over the meat and vegetables (before the bread crumbs) adds a nice flavor.
was to bland maybe turkey would have been better but i hate turkey i even added extra to it and it didnt help