Puffy Eggplant Casserole

(5 votes)

1 can mushroom soup
1 1/2 cups cracker crumbs
1 cup mayonnaise
1 large or 2 small eggplants
2 eggs
1/2 stick butter (melted)
1 cup sharp grated cheddar cheese
1 small can mushrooms (or fresh cooked in butter)

Peel and dice eggplant. Boil cubes in water 5-7 minutes or until done. Drain well, season if desired.

Mix soup, mayo, eggplant, eggs, cheese, butter, mushrooms and 3/4 cup cracker crumbs.

Place in buttered 2 quart baking dish. Sprinkle with remaining crumbs and dot with butter. Bake at 350 for 30 minutes, until knife inserted in center comes out clean.


Sounds really good cant wait to try this recipe.
Debbie, Location not stated.

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