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Eggplant, green and yellow Casserole takes 30 minutes to prepare.

Eggplant, green and yellow Casserole takes 30 minutes to cook.

Eggplant, green and yellow Casserole makes 8 servings.

The ingredients for Eggplant, green and yellow Casserole are:

2 tbsp Cream Cheese
0.25 cup, sliced Onions, raw
0.25 cup Progresso Bread Crumbs - Italian Style
1 serving Knorr Bovril Chicken Boullion - 1 sachet
1 cup Beatrice Lactose Free Lactaid Skim Milk (1 cup)
2 serving Cheese - Parmasean Grated 1Tablespoon
1 serving Bacon, Wright Smoked Bacon - 2 slices
3 medium Egg, fresh, whole, raw
.5 cup, chopped Sweet peppers (bell)
3 cup, cubes Eggplant, fresh
3 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)
2 tbsp *Flax Seed Meal (ground flax)
6 serving Cheese - HEB Extra Sharp Cheddar (1 oz) Block Cheese
2 tbsp Margarine-like spread, Country Crock, regular
15 gram(s) Elevation whey protein powder, vanilla

Here is how you make Eggplant, green and yellow Casserole:

Fry or microwave bacon, Drain fat, pat with paper towel to remove excess fat. Cook all vegetables in 1 cup boullion broth. Grate cheddar cheese; Mix eggs. cream cheese, milk, half cheddar cheese, warm to make sauce; add vegetables and other ingredients and cook sauce until it comes to a boil; Whisk .Cover with remaining cheddar cheddar cheese; mix bread crumbs with parmasean cheese,sprinkle. Bake 350.Serving Size:?serves 8

The nutritional information for Eggplant, green and yellow Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 228.8

• Total Fat: 15.0 g
• Cholesterol: 94.7 mg
• Sodium: 438.0 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 3.1 g
• Protein: 13.1 g