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End-of-the-Garden Casserole

"The conclusion of the growing season is just the beginning of this garden-fresh hot dish from Kathy Crow of Payson, Arizona. Packed with potatoes, onions, eggplant, tomatoes, zucchini and more, there's a harvest of vitamins and minerals in every forkful. The recipe makes a lot, so you can share the bounty."
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Ingredients

1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. Layer half of the first 10 ingredients in a 3-qt. baking dish coated with nonstick cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375 degrees F for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 140 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 311 mg sodium, 18 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch.

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Reviews

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Very tasty! I did leave out the potatoes and replaced them with eggplants. I also added cilantro, garlic powder, 2 tsp of black pepper. I did substitute chicken broth for water. But besides ...

I really wanted to like this dish but it came out bland, sadly. :(

This was great! I was concerned about the baking time of the potatoes and other veggies as potatoes should take longer, but the time specified was perfect. I didn't use water, but used olive o...

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