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Crawfish and Eggplant Casserole Recipe

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This recipe for Crawfish and Eggplant Casserole is from , 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:  
2 cups eggplants, peeled and cubed
2 cups raw rice
salt and red pepper to taste
1 stick of butter or margerine
1/4 cup bell pepper chopped
2 cloves garlic, minced
1 cup onion, chopped
2 pounds peeled crawfish tails
1/2 cup green onion tops, chopped
1/3 cup parsley, chopped
1 (10.75oz) can of condensed cream of mushroom soup
1 (10.75oz) can of condensed cream of celery soup
1/2 cup of Itialian bread crumbs
Directions:
Directions:
Cook eggplants in water, seasoned to taste, until tender. Drain and mash. Cook rice according to package directions and set aside. In a sauce pan, melt butter and saute bell pepper, garlic and onion until soft. Add crawfish tails, onion tops, and parsley. Cook over low heat 10 to 15 minutes until vegetables are tender. Add cooked and mashed eggplant, soups, rice, and breadcrumbs; stir well and season to taste. Pour into a greased three-quart casserole dish and sprinkle with Italian bread crumbs. Bake
uncovered at 350 degrees for 30 minutes.

Note: Casserole may be refrigerated or frozen and baked later.

 

 

 

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