Eggplant Casserole

6 ingredients
1 steps

Ingredients

  • 1 medium eggplant
  • 16 unsalted saltines, crumbled
  • 1 can cream of mushroom soup
  • 1/2 c. milk
  • 1 to 2 c. cheese (to top)
  • 4 pats butter

Directions

  1. 1
    Peel and dice the eggplant. Boil in water until tender, then drain. Mix crumbled saltines, soup and milk. Add eggplant. Pour into buttered casserole dish. Cover with cheese and pats of butter. Bake at 450° for 20 minutes.

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