"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Miss Stoker's Eggplant Casserole Recipe

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This recipe for Miss Stoker's Eggplant Casserole, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Thursday, September 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
1 can mushroom soup
1 large onion, chopped fine
1 large bell pepper, chopped fine
8 ozs. small cooked shrimp (optional)
1/2 pound grated cheddar cheese
salt
pepper
1 tablespoon worcestershire sauce
1/2 teaspoon sugar
cracker crumbs
1/2 stick butter or margarine

Directions:
Directions:
Preheat oven to 350.

Peel the eggplant and cut up into cubes. Cook slowly in a small amount of boiling salted water until tender. Drain well, but do not stir or mash up the eggplant. Melt margarine in a skillet and add onion and bell pepper. Cover the skillet and cook onion and bell pepper until tender. Add mushroom soup and season to taste with salt, pepper, Worcestershire sauce and sugar. Put a layer of cracker crumbs on the bottom of a 2 quart buttered casserole dish. Add a layer of cooked eggplant, shrimp if using, a layer of mushroom mixture and a layer of grated cheese. Top with cracker crumbs and bake until done. This can be prepared ahead of time and baked just before needing.

Number Of Servings:
Number Of Servings:
8

 

 

 

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