Name: Eggplant Casserole
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and diced; 1/3 c. milk; 1 can cream of mushroom soup; 2 eggs, slightly beaten; 1/2 c. chopped onions; 3/4 c. Pepperidge Farm cornbread stuffing mix; 2 Tbsp. butter or margarine; 1 c. shredded Cheddar cheese

Eggplant Casserole – a delicious recipe with eggplant, milk, cream of mushroom soup, eggs, onions, cornbread stuffing mix. Easy to follow and perfect for any occasion.

Servings: 4 persons

1 large eggplant, peeled and diced
1/3 c. milk
1 can cream of mushroom soup
2 eggs, slightly beaten
1/2 c. chopped onions
3/4 c. Pepperidge Farm cornbread stuffing mix
2 Tbsp. butter or margarine
1 c. shredded Cheddar cheese

Quick Info

Servings
4 servings
Category
Vegetarian

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Eggplant Casserole

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