Baked Ratatouille Casserole

Name: Baked Ratatouille Casserole
Prep time: 40 min
Cook time: 30 min
Yield: 10
Ingredients: 2 tbsp (30 mL) olive oil; 2 cups (500 mL) onions, chopped; 4 cloves garlic, chopped; 2 cups (500 mL) eggplant, chopped; 8 cups (2 L) mixed peppers, chopped; 1 cup (250 mL) whole cherry tomatoes; salt and pepper to taste; 1 recipe Carnation® Simple White Sauce; 1/2 cup (125 mL) Parmesan cheese; 2 tbsp (30 mL) fresh thyme, or to taste, chopped; Topping:; 2 cups (500 mL) Panko bread crumbs; 1/4 cup (50 mL) melted butter; 1/2 cup (125 mL) Parmesan cheese; 1 tbsp (15 mL) chopped fresh thyme

Prep Time 40 mins

Cook Time 30 mins

Serves 10

Difficulty N/A

Ingredients

2 tbsp (30 mL) olive oil
2 cups (500 mL) onions, chopped
4 cloves garlic, chopped
2 cups (500 mL) eggplant, chopped
8 cups (2 L) mixed peppers, chopped
1 cup (250 mL) whole cherry tomatoes
salt and pepper to taste
1 recipe Carnation® Simple White Sauce
1/2 cup (125 mL) Parmesan cheese
2 tbsp (30 mL) fresh thyme, or to taste, chopped
Topping:
2 cups (500 mL) Panko bread crumbs
1/4 cup (50 mL) melted butter
1/2 cup (125 mL) Parmesan cheese
1 tbsp (15 mL) chopped fresh thyme

Directions

Step 1:

Preheat oven to 400°F (220°C). Grease a 9x13” (3 L) casserole dish.

Step 2:

Heat olive oil in large skillet. Add vegetables and sauté until softened, about 10 minutes. Season with salt and pepper. Meanwhile, prepare simple white sauce. Stir in parmesan cheese and thyme. Add sauce to cooked vegetables and stir to coat. Pour into prepared pan.

Step 3:

Combine topping ingredients and drop over vegetables. Bake in preheated oven for 20 minutes or until hot and bubbling.