Summer Vegetable Stuffing

This casserole is packed full of veggies that are in season right now and is very tasty. Even the hardcore veggie haters love it!



  • 1 medium eggplant
  • 3 large or 5 small to medium squash
  • 1-1/2 cups crumbled cornbread (left over is fine)
  • 1 cup of bread crumbs (homemade is fine)
  • 1 medium onion diced
  • 1 large bell pepper diced
  • 2 cups of tomatoes peeled and diced (if using canned tomatoes make sure you drain them)
  • 2 eggs
  • milk
  • 3 cups grated cheddar cheese
  • 1/2 stick of butter or margarine


Peel eggplant and cube. Boil in salted water until dark and tender then drain. Slice squash - boil in water until tender and drain.

Cook diced onion and bell pepper in 1/2 stick of butter or margarine until tender.

Crumble cornbread into a large mixing bowl. Add bread crumbs, egg plant, squash, onion, bell pepper, tomatoes and 1-1/2 cups of the grated cheddar. Beat eggs and add to other ingredients. Mix really well.


Pour into greased baking dish.

Pour enough milk onto the top of the casserole just to cover. There will be a few areas of the casserole still showing through the milk. The milk acts with the egg and cheese to give this casserole a delicious, cheesy, custard-like crust.

Cover with the rest of the cheese and bake in a 350 degree F oven for 45 minutes to an hour. You want it bubbly and the cheese to start to brown.

This casserole is very good for freezing. If you freeze it, do not add the milk or top with cheese. Do these two things after thawing completely. Enjoy!

Source: My version of a recipe my Grandma gave me.

By Jessica McCoy

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