Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 eggplant; 1 1/2 Cups water; 1/3 Cup chopped onion; 1/2 Cup chopped celery; 1 can cream of mushroom soup; 1/3 to 1/2 Cup milk; 1/3 Cup chopped bell pepper; 1/2 Cup grated sharp cheese; 1/2 Cup fine bread crumbs; 1 tsp. salt; 3 slices bacon partially cooked

11 ingredients

6 steps

Ingredients

1 eggplant
1 1/2 Cups water
1/3 Cup chopped onion
1/2 Cup chopped celery
1 can cream of mushroom soup
1/3 to 1/2 Cup milk
1/3 Cup chopped bell pepper
1/2 Cup grated sharp cheese
1/2 Cup fine bread crumbs
1 tsp. salt
3 slices bacon partially cooked

Directions

1

Peel and cube eggplant.
2

Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender.
3

Drain and mash.
4

Combine soup and milk, stir in eggplant. Add pepper, cheese, bread crumbs and salt.
5

Pour into greased casserole.
6

Top with partially cooked bacon and bake uncovered at 350 degree for 35 minutes.