Aubergine or baby marrow pot luck bake

aubergine pot luck

aubergine pot luck

Two vegetables  I love are Aubergine and baby marrows.  In this recipe you can use either, and if you are brave try both in one meal. It’s mouth-watering!

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1/2 pound reduced-fat bulk pork sausage
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 cups cubed day-old whole wheat bread
  • 1/2 cup fat-free milk
  • 1 tablespoon all-purpose flour
  • 4 cups chopped aubergine / egg plant /OR  zucchini / baby marrow
  • 3/4 pound reduced-fat process cheese, cubed
  • 1 can (10-3/4 ounces) reduced-fat reduced-cream of mushroom soup, undiluted
  • 3/4 cup egg substitute
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper

Directions

  • In a Dutch oven, cook the beef, sausage, onion, carrot and celery over medium heat until meat is no longer pink and vegetables are crisp-tender. Meanwhile, in a small bowl, combine bread cubes and milk; set aside.
  • Remove meat mixture from the heat; drain. Stir in flour until blended. Stir in bread mixture and remaining ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Cover and bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. Uncover and stir.
  • Bake 8-12 minutes longer or until golden brown.

It is really delicious!

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