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Eggplant Casserole Recipe

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This recipe for Eggplant Casserole is from Our Family 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 eggplant, peeled and cut into chunks
1 box Stovetop Chicken Stuffing
1/4 c. butter
1 can cream of chicken soup
2 eggs, beaten
1 lg. jar diced pimientos, drained
1/2 c. onion, chopped
2 c. cheddar cheese, divided
Directions:
Directions:
Preheat oven to 350ºF.

Cook the chunks of peeled eggplant in salted water for 30 minutes. Drain and place eggplant in a large mixing bowl. In a microwave-safe bowl, microwave butter and onion for one minute and add to eggplant. Add eggs, pimientos, Stovetop Stuffing, cream of chicken soup, and 1 cup of the cheddar cheese. Mix well and pour into a casserole dish. Top with the remaining 1 cup cheddar cheese. Bake at 350ºF for 30 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Total Time: 1 hour
Personal Notes:
Personal Notes:
Phyllis Hoofnagle and her family have always loved this recipe from her mother, Bernice Willard.

 

 

 

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