I ended up making it with cabbage, potatoes, eggplant, onion, three cheeses, and chicken hot dogs. Yummmmm!!
Lucky for us I made a large pan so we will enjoy this tasty casserole for a few more nights!
Vegetable Casserole with Chicken Frankfurters
Ingredients:
- 16 oz. shredded cabbage
- 1 onion, sliced
- 6 potatoes, peeled and sliced very thin
- 1 can diced petite tomatoes
- 2 small eggplants
- 2 cups mozzarella cheese, shredded
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese
- chicken frankfurters, sliced
- 5 garlic cloves, diced
- 2 tbsp. olive oil
- chili pepper
- black pepper
- salt
- Hungarian sweet paprika
- water
Instructions:
- Preheat oven to 425 degrees.
- Grease a large baking pan (I used one that was 12 inch by 17 inches) with a tbsp. of olive oil.
- Peel and slice the potatoes.
- Slice the cabbage and onion.
- Peel and dice the garlic.
- Thinly slice one eggplant with the skins on. Set it aside.
- Peel the skin off the other eggplant, and then dice it.
- Boil the eggplant that’s been peel and diced in some water about 10 minutes.
- Then drain the eggplant and puree it in the blender.
- In a large bowl, mix together the potatoes, cabbage, onion, sliced eggplant, pureed eggplant, garlic, and seasonings.
- Pour the mixture into the greased baking pan.
- Mix together the can of tomatoes and olive oil, and then pour it over the vegetables in the pan.
- Cover with aluminum foil and bake for about 1 hour.
- Slice the frankfurters, grate the mozzarella, and crumble the feta cheese. Refrigerate until it’s time to add it to the casserole.
- When the potatoes are done, place the sliced frankfurters on top of the baked vegetables.
- Then sprinkle the Parmesan cheese and feta cheese on top of that.
- Finally sprinkle the mozzarella cheese on the top of everything.
- Reduce the heat to 350 degrees and bake uncovered until the cheese is melted, bubbly, and golden. Slice and enjoy!
