Garden Fresh Casserole

Name: Garden Fresh Casserole
Ingredients: 1 cup slivered almonds; 14 lb bacon (cut in 1 inch lenghts); 1 lb zucchini (sliced); 1 lb eggplant (sliced); 1 large onion (diced); 1 tablespoon flour; 2 cups fresh tomatoes (diced); 1 teaspoon minced garlic; 1 12 teaspoons salt; 14 pepper; 1 teaspoon basil; 1 (6 ounce) packagesliced swiss cheese

12 ingredients

7 steps

Ingredients

1 cup slivered almonds
14 lb bacon (cut in 1 inch lenghts)
1 lb zucchini (sliced)
1 lb eggplant (sliced)
1 large onion (diced)
1 tablespoon flour
2 cups fresh tomatoes (diced)
1 teaspoon minced garlic
1 12 teaspoons salt
14 pepper
1 teaspoon basil
1 (6 ounce) packagesliced swiss cheese

Directions

1

Saute almonds with bacon in large skillet.
2

When almonds are lighly roasted and bacon is crisp, remove from skillet with slotted spoon.
3

Add zucchine, eggplant and onion to the skillet with dripping from the bacon; cover and cook over medium-low heat for 15 minutes, stirring often.
4

Mix in flour.
5

Add tomatoes;stir in garlic, salt, pepper, and basil.
6

Layer vegetable mixture, almonds and bacon mixture, then Swiss cheese slices, making 2 layers of each, into a 2 quart baking dish ending with a ring of almonds and bacon in a ring on top.
7

Bake, uncovered in a preheated 400 degree oven for 15 to 20 minutes or until bubbly throughout.