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Old 08-25-2011, 12:38 PM
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Default Eggplant Casserole

This was handwritten by my mother on a scrap of paper, so I don't know where it originally came from.

1 medium eggplant, peeled and cubed
1 lb ground beef
1 small bell pepper, diced
1 small onion, diced
3 stalks celery, diced
2 c cooked rice
1 can Ro-Tel
1 can Cream of Mushroom soup
salt/pepper to taste
1/2 lb shredded cheddar cheese

Boil eggplant in enough water to cover just until tender. Drain. Brown ground beef. Add onion, bell pepper, and celery to the meat and cook until the vegetables are tender. Mix together the eggplant, beef mixture, cooked rice, ro-tel, soup, and salt/pepper. Turn into a greased casserole and bake at 350 for 15 to 20 minutes. Top with cheese and return to the oven until the cheese is melted.
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Old 08-25-2011, 01:18 PM
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Default Re: Eggplant Casserole

Yum, easy, but hold the Ro-tels for me!

Lee
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Old 08-25-2011, 05:49 PM
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Default Re: Eggplant Casserole

That sounds great! Add extra Ro-tel for me. lolol That may be dinner tomorrow night when DH isn't home......Thanks for sharing Cooksie.
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Old 08-25-2011, 08:23 PM
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Default Re: Eggplant Casserole

Mmmm! sounds delicious. Add the Rotel for me.
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Old 08-31-2017, 09:22 PM
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Default Re: Eggplant Casserole

I used Cooksie's recipe as a basis for my dinner tonight, since I didn't have to go out and buy anything.

Instead of rice, I used brown orzo. I bought Mild Ro-tells and took one bite BEFORE I added them to the dish - WAY too hot! So I used regular diced tomatoes.

And I steamed the cut-up eggplant for 5 minutes instead of boiling it.

Used my own homegrown Ichiban eggplants, Shoshito peppers and celery.

This is a keeper! Excellent blend of flavors - I loved it!

I'll make this often now!

Thanks, Cooksie!

Lee
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