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Post by April B. on Nov 28, 2003 11:39:26 GMT -6
Eggplant Casserole Serves 4 Ingredients 1 eggplant 1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted 1 small onion, diced 1/4 cup diced green or red bell pepper pepper 1/2 cup thinly sliced celery 1 cup shredded Cheddar cheese salt and pepper to taste 1 teaspoon Worcestershire sauce 1 medium tomato, diced Directions Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with cracker crumbs. Bake eggplant casserole at 350° for 20 to 30 minutes.
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