Eggplant Casserole

11 ingredients
3 steps

Ingredients

  • 1 medium eggplant, peeled and cubed
  • 1 medium zucchini squash, peeled and cubed
  • 1 medium onion, chopped
  • 2/3 c. herb stuffing
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1/3 c. milk
  • 1 egg, slightly beaten
  • 1/2 c. cracker crumbs
  • 3/4 stick margarine or butter
  • 1/4 tsp. red pepper
  • 1 c. medium Cheddar cheese, grated

Directions

  1. 1
    Cook eggplant that has been peeled and cut in cubes until tender. Cook squash until tender. Saute chopped onion in 1/2 stick margarine until clear. Add eggplant, squash, onion and herb stuffing. Combine soup, egg, milk, pepper and half of the cheese. Mix.
  2. 2
    Pour soup over vegetable that has been placed in greased casserole dish. Sprinkle remainder of cheese on top. Cover top with cracker crumbs and dot with remainder of margarine.
  3. 3
    Bake 40 minutes in a 2-quart casserole dish 40 to 50 minutes at 350°.

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