Eggplant Casserole

10 ingredients
6 steps

Ingredients

  • 3 to 4 medium eggplants
  • 1 egg, beaten (can use Egg Beaters)
  • 1 c. milk
  • 1 c. bell pepper, chopped
  • 1 c. onion, chopped
  • 1 Tbsp. oleo
  • 1 can cream of chicken soup
  • 1 pkg. Pepperidge Farm herb stuffing mix
  • salt and pepper to taste
  • mild Cheddar cheese

Directions

  1. 1
    Peel and slice eggplants; boil with onion and bell pepper until done.
  2. 2
    Drain and mash.
  3. 3
    Add oleo, beaten egg and milk; mix, then add soup and stuffing mix.
  4. 4
    Put into casserole.
  5. 5
    Cover; bake at 350° for about 35 minutes.
  6. 6
    Top with cheese; bake until cheese is melted.

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