|
|
Eggplant CasseroleMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Brenda Richard
Kaplan, LA
on Wednesday, June 05, 2002
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 6 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 50 minutes |
|
|
| |
| Ingredients |
| 4 eggplants, cooked |
1 stick margarine |
| 1 onion, chopped |
1 bell pepper, chopped |
| 1 celery stalk, chopped |
1 can cream of mushroom soup |
| 1 1/2 cup rice, cooked |
1 cup shrimp, optional |
|
| | | Directions | Saute' onions, celery, and bell pepper in margarine until wilted.
Add eggplants and cook for a while. Add cream of mushroom, shrimp
(if desired) and cook for about 10 minutes.
Add cooked rice. Put into a 2 quart casserole dish, cover and
bake for about 20-25 minutes. |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
