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Green Bean and Eggplant Casserole Recipe

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This recipe for Green Bean and Eggplant Casserole, by , is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Scheibel
Added: Wednesday, August 18, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter or margarine
1 small onion, chopped
1 small eggplant, peeled
2 medium tomatoes
Buttered bread crumbs
1 lb. green beans, cut into 1" and cooked
1 cup cream or milk
Salt and pepper to taste

Directions:
Directions:
Melt butter in skillet and saute until soft. Add diced eggplant and steam until tender. Add seeded, peeled, and diced tomatoes and steam 5 minutes. Add cooked green beans and cream with seasonings. Place in casserole and cover with crumbs. Bake at 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Great with lamb, chicken, or at a buffet!

 

 

 

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