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Eggplant casserole Recipe

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This recipe for Eggplant casserole is from Meagan Elizabeth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large purple/black eggplant
1 can of cream of shrimp soup
1 tsp. salt and pepper
1 sleeve of saltine crackers
1 cup of cheddar cheese
1/2 cup of milk
4 TBS of butter(melted)
Directions:
Directions:
Peel and cut up egg plant. Cover with water. Salt and pepper. Bring to low boil. *watch because it will boil over.*
Let boil about 8- 10 minutes until tender. Drain and put in large bowl. Add soup, milk, butter and cheese. Put crackers in large ziplock bag. Pound until crushed real good. Add to eggplant. Stir well and put into sprayed casserole dish approx. 8 by 10 is a good size. Bake uncovered on 350º about 20- 30 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 min.

 

 

 

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