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Categories:
eggplants onion garlic chicken bouillon water white bread egg pimentos gralic salt pepper Cheddar cheese
Viewed: 49 - Published at: 2 years agoIngredients
- 6 squash or 2 eggplants
- 1 small onion, diced
- 1 garlic clove
- 1 cube chicken bouillon
- water
- 4 slices white bread, toasted
- 1 egg, beaten
- 2 ounces diced pimentos
- gralic salt
- pepper
- 34 cup cheddar cheese
Method
- Slice squash and put in large pot.If using eggplant, peel first before slicing and dicing.
- Add onion, garlic clove, and chicken bullion cube.
- Cover with water and boil until squash/eggplant is tender.
- Drain squash mixture and allow to cool.
- Crumble toasted bread in large bowl.
- Add squash/eggplant mixture, egg, pimento, and cheese.
- Garlic salt and pepper to taste.
- Combine thoroughly being careful not to mash the squash/eggplant up too much.
- Pour into greased 13x9 casserole.
- Bake at 375 for 20 minutes.
