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Eggplant casserole

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Ingredients/Components

vegetable oil - 1/4 c
salt and pepper to taste - 1 item
ground meat - 2 lb
medium onion, chopped fine - 1 item
garlic salt to taste - 1 item
diced celery - 1 c
cooked rice - 2 c
cans cream of mushroom soup - 2 item
bell pepper, chopped fine - 1 item
medium eggplants - 2 item
small Velveeta - 1 item

How to make eggplant casserole:

In a heavy skillet, over medium heat, saute meat in oil. Remove and saute onion, celery and pepper until tender. Add to the meat. Peel eggplant, cube and cover with hot, salty water. Simmer until tender, drain. Mix rice, eggplant, meat and seasonings. Should be lightly seasoned. Stir and spoon into a 2 1/2-quart buttered casserole. Spoon undiluted soup on top. Cover with slices of Velveeta. Place in oven at 350° for 25 minutes.

Recipe categories: Side dish, Vegetables, Casseroles.

Rating:

4.3

Average rating: 4.3, total votes: 3

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