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Eggplant and Egg Casserole Southern Style
by Barry Clopton Lanier (Age: 52)
copyright 12-03-2002


Age Rating: 7 to 127

 
2 Hard Cooked eggs 1 can mushroom soup
1 cup grated Cheddar cheese 1 large egplant
1 medium Vidalia onion 1 can Durkee's freeze
dried onions
3 Medium Yellow Crooked Neck
Squash 2 cans little shrimp

Grate eggs. Add 1/2 cheese to mushroom soup. Peel the eggplant, then cut up into 1/2 inch chunks and the other half into 1/4 inch slices. Cut up the yellow squash into chunks and slices to add. This adds a little more consistency to the casserole since eggplant
is a little juicy when cooked. Layers the ingredients into glass baking dish, butter the bottom, add a little mushroom soup, add later of eggplant, cheese,layer of onions(DICED), layer of yellow squash,
layer of diced egg, layer of sprinkled shrimp, layer of
cheese, intermingle some Durkee's among each layer.After finishing top off with Durkee's then cover top with cheese. Preheat and bake at 350 for about 20-25 minutes until top is melted and brown.......


Doing nothing is the most tiresome job in the whole wide world because you can't quit and rest.


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11-15-2003 Janet Owenby    

Now here is something new and different for me to try. I am copying this one to my recipe box.
Until garden season. Thanks for sharing.
12-12-2002 Nan Jacobs    

Ah, something new to try for the fussy gramma... This sounds good
~`nan
Visitor Reads: 590
Total Reads: 753
Comments: 2

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