Email to Kenneth W. 'Grandpa' Scott      

Recipe Categories: KScott's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES DESSERTS EGGS FISHandSEAFOOD JAMSandJELLIES MEATS Oriental PASTA PIZZA RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Garden Vegetable Casserole




Source of Recipe


Ken


Recipe Introduction


This is an absolutely wonderful one-dish meal. When you need something fast, easy and delicious, this is the one.


List of Ingredients




1 Cup Slivered Almonds
1/4 Pound Bacon, Cut Into 1-Inch Lengths
1 Pound Zucchini, Sliced
1 Pound Eggplant, Diced
1 Large Onion, Cut Into Wedges
1 Tablespoon Flour
6 Ounces Sliced Swiss Cheese
2 Cups Diced Fresh Tomatoes
1 Teaspoon Minced Garlic
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
1 Teaspoon Basil

Recipe



Saute almonds with bacon and when crisp remove from frypan. Add vegetables to drippings, cover and cook over low heat for 15 minutes, stirring often to prevent sticking. Remove from heat and stir in flour, add tomatoes, stir in garlic, salt, pepper and basil. Layer vegetable mixture, almonds, bacon and cheese slices in a 2 quart baking dish, ending with bacon and almonds in a ring on top. Bake in preheated 400 degree oven for 15 to 20 minutes or until bubbly.