Eggplant Casserole

8 ingredients
5 steps

Ingredients

  • 1 large eggplant, peeled and diced
  • 1/3 c. milk
  • 1 can cream of mushroom soup
  • 2 eggs, slightly beaten
  • 1/2 c. chopped onions
  • 3/4 c. Pepperidge Farm cornbread stuffing mix
  • 2 Tbsp. butter or margarine
  • 1 c. shredded Cheddar cheese

Directions

  1. 1
    Cook eggplant in boiling salted water approximately 7 minutes. Drain.
  2. 2
    Gradually stir milk into soup, blend in egg.
  3. 3
    Add drained eggplant, onion and stuffing mix.
  4. 4
    Toss lightly to mix.
  5. 5
    Pour into greased baking dish.

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