Eggplant-Corn Casserole

Name: Eggplant-Corn Casserole
Ingredients: 1/2 c. chopped onion; 1 large eggplant; 1/2 c. tomato soup; dash of pepper; 2 tsp. butter; 1 c. whole kernel corn; 1 1/2 tsp. salt; 1 c. soft bread crumbs

8 ingredients

5 steps

Ingredients

1/2 c. chopped onion
1 large eggplant
1/2 c. tomato soup
dash of pepper
2 tsp. butter
1 c. whole kernel corn
1 1/2 tsp. salt
1 c. soft bread crumbs

Directions

1

Saute onion in butter.
2

Peel eggplant.
3

Dice. Cook eggplant in boiling water until tender. Drain and mash.
4

Combine onion, eggplant, corn, soup and seasoning in greased casserole. Cover with crumbs. Dot with butter.
5

Bake at 400° for 20 to 25 minutes.