Quien Sabe (Squash-Eggplant Casserole) Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - zucchini squash, sliced
  • 1 - large eggplant, peeled, cut into pieces
  • 12 ounces - cream cheese
  • 1 - egg, well beaten
  • 1 cans - (small can) chopped green chilies
  • - salt and pepper
  • - bread crumbs, for topping
  • Directions:

    Slice zucchini squash and boil in salted water until tender. Drain well.

    Peel eggplant, cut into pieces, and boil until tender. Drain well.

    Combine the hot drained squash and eggplant; add well-beaten egg and cream cheese.

    Mix well and add 1/2 to 1 whole small can of chopped green chilies. When mixed well, cheese will dissolve in mixture; it appears gooey.

    Top with bread crumbs and dots of butter or oleo.

    Place in oven for 30 minutes at 350 degrees F.

    Brief Description

    Cheesy casserole made with squash and eggplant.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southwestern

    Prep Time: 25 min
    Cook Time: 1 hour(s)


    This is delicious, and people wonder what it is. They think it might be asparagus.


    Carolyn Smith

    Posted By:


    Posted On:

    November 8, 2018

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