Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 2 cups eggplants, chopped; 1/2 cup celery, chopped; 1/2 cup bell pepper, chopped; 1/2 cup onion, chopped; 1 (10 3/4 ounce) can cream of mushroom soup; 1 (4 ounce) jar pimientos; 2 eggs; 1/2 cup butter; 1 (6 ounce) package Stove Top stuffing mix; salt and pepper; 2 cups cheddar cheese, shredded

11 ingredients

6 steps

Ingredients

2 cups eggplants, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) jar pimientos
2 eggs
1/2 cup butter
1 (6 ounce) package Stove Top stuffing mix
salt and pepper
2 cups cheddar cheese, shredded

Directions

1

Melt butter.
2

In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
3

Add Stove Top, mixing everything together thoroughly.
4

Place in 9 x 13 casserole, coated with nonstick cooking spray.
5

Top with shredded cheese.
6

Cover with tinfoil and bake at 350 for one hour.