Title: Harvest Casserole
Categories: Vegetable Meat Entree Pasta Casserole
Yield: 10 To 12 svgs
| 2 | md | Eggplants, peeled & diced |
| 4 | md | Zucchini, sliced |
| 4 | ts | Salt |
| 2 | lb | Hamburger |
| 3 | | Tomatoes, chopped |
| 2 | | Green peppers, chopped |
| 2 | md | Onions, chopped |
| 4 | | Ears raw sweet corn, cut off the cob |
| 1 1/2 | c | Cooked rice |
| 1/4 | ts | Pepper |
| 1/2 | c | (1 stick) melted butter |
| 2 | c | Grated parmesan cheese |
SOURCE: A Cook's Tour Of Iowa by Susan Puckett, copyright 1988, ISBN
#0-87745-191-5, 0-87745-289-X Paper. MM format by Ursula R. Taylor who got
this from Tspn. in the June 1995 cookbook swap on Delphi Cust 229.
Place eggplant and zucchini in collander. Sprinkle with 2 tsp. salt. Let
stand for 30 minutes so juices can drain. Preheat oven to 375~. Cook
hamburger until redness is gone; drain. In a large bowl combine eggplant,
zucchini, hamburger, remaining vegetables, rice and parsley. Sprinkle with
remaining 2 tsps. salt and pepper. Place into butter baking dish and pur
butter over all. Cover tightly and bake 45 minutes in preheated oven;
uncover, sprinkle cheese on top, and bake until vegetables are tender and
cheese is melted, about 10 minutes more. Makes 10 to 12 servings.