Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 2 medium eggplants; 1 c. diced celery; garlic salt to taste; salt and pepper to taste; 1/4 c. vegetable oil; 2 c. cooked rice; 1 medium onion, chopped fine; 1 bell pepper, chopped fine; 1 small Velveeta; 2 lb. ground meat; 2 cans cream of mushroom soup

11 ingredients

9 steps

Ingredients

2 medium eggplants
1 c. diced celery
garlic salt to taste
salt and pepper to taste
1/4 c. vegetable oil
2 c. cooked rice
1 medium onion, chopped fine
1 bell pepper, chopped fine
1 small Velveeta
2 lb. ground meat
2 cans cream of mushroom soup

Directions

1

In a heavy skillet, over medium heat, saute meat in oil. Remove and saute onion, celery and pepper until tender.
2

Add to the meat.
3

Peel eggplant, cube and cover with hot, salty water. Simmer until tender, drain.
4

Mix rice, eggplant, meat and seasonings.
5

Should be lightly seasoned.
6

Stir and spoon into a 2 1/2-quart buttered casserole.
7

Spoon undiluted soup on top.
8

Cover with slices of Velveeta.
9

Place in oven at 350° for 25 minutes.