Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 c. diced celery; garlic salt to taste; salt and pepper to taste; 1/4 c. vegetable oil; 2 c. cooked rice; 1 medium onion, chopped fine; 1 bell pepper, chopped fine; 1 small Velveeta; 2 lb. ground meat; 2 cans cream of mushroom soup

Servings: persons

2 medium eggplants
1 c. diced celery
garlic salt to taste
salt and pepper to taste
1/4 c. vegetable oil
2 c. cooked rice
1 medium onion, chopped fine
1 bell pepper, chopped fine
1 small Velveeta
2 lb. ground meat
2 cans cream of mushroom soup

1
In a heavy skillet, over medium heat, saute meat in oil. Remove and saute onion, celery and pepper until tender.
2
Add to the meat.
3
Peel eggplant, cube and cover with hot, salty water. Simmer until tender, drain.
4
Mix rice, eggplant, meat and seasonings.
5
Should be lightly seasoned.
6
Stir and spoon into a 2 1/2-quart buttered casserole.
7
Spoon undiluted soup on top.
8
Cover with slices of Velveeta.
9
Place in oven at 350u00b0 for 25 minutes.

644

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium eggplants, 1 c. diced celery, garlic salt to taste, salt and pepper to taste, and more.

Yes, Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Casserole

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