Recipe - Ratatouille Casserole

2 One half cup Herbseasoned stuffing
cubes, crushed
1 lg Onion; coarsely chopped
1 Clove garlic; minced
2 tablespoon Cooking oil
1 small Eggplant; peeled and cubed
1 md Green pepper; cubed
1 cup Zucchini; thinly cut or sliced up
2 Whole tomatoes; seeded and
chopped
1 cup Mushrooms; cut or sliced up
3 cup Cooked turkey; minced
1 teaspoon Italian seasoning; crushed
2 cup Swiss cheese; shredded

1. Place the croutons in a greased 12 x 7 One half x 2inch baking dish; set
aside.

2. In skillet cook onion and garlic in hot oil. Add eggplant, pepper, and
zucchini. Cook and stir 5 minutes.

3. Add tomatoes and mushrooms; cook 1 minute.

4. Stir in remaining ingredients, *EXCEPT* cheese. Cook 1 minute.

5. In same baking dish, layer One half cup cheese, half of turkey mixture, 1 cup
cheese, then remaining turkey.

6. Bake, covered, in 350 degree Fahrenheit oven for 30 minutes.

7. Top with remaining cheese. Bake 10 minutes.

8. Let stand 5 minutes.

This recipe was submitted by Ms. Sloboden to Better Homes and Garden
Magazine, issue unknown.

Recipe by: Kayleen L. Sloboden, Puyallup, Wash.

Posted to MCRecipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997