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Eggplant casserole

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Ingredients/Components

milk - 1/3 c
egg, slightly beaten - 1 item
can cream of mushroom soup - 1 3/4
cracker crumbs - 1/2 c
medium onion, chopped - 1 item
red pepper - 1/4 tsp
stick margarine or butter - 3/4 item
herb stuffing - 2/3 c
medium eggplant, peeled and cubed - 1 item
medium Cheddar cheese, grated - 1 c
medium zucchini squash, peeled and cubed - 1 item

How to make eggplant casserole:

Cook eggplant that has been peeled and cut in cubes until tender. Cook squash until tender. Saute chopped onion in 1/2 stick margarine until clear. Add eggplant, squash, onion and herb stuffing. Combine soup, egg, milk, pepper and half of the cheese. Mix. Pour soup over vegetable that has been placed in greased casserole dish. Sprinkle remainder of cheese on top. Cover top with cracker crumbs and dot with remainder of margarine. Bake 40 minutes in a 2-quart casserole dish 40 to 50 minutes at 350°.

Recipe categories: Side dish, Vegetables, Casseroles.

Rating:

4.7

Average rating: 4.7, total votes: 3

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