1) preheat oven to 375 f. Stir the beaten egg, 1/2 cup of bread crumbs, and 1 cup of cheddar cheese into the eggplant mixture.
Peel eggplant, cut into medium sized.
Eggplant casserole recipes with cream of mushroom soup. Inch pan or casserole dish. Spread remaining mushroom mixture over mozzarella; Sprinkle with 1/8 teaspoon pepper.
Step 4, sprinkle with saved crumbs and dot with butter. Stir in the eggplant and rice; Pour the soup and milk in with the eggplant.
4) add sliced mushrooms saute additional 2 minutes. Heat oven to 350 f. Add beaten egg, olives and mushrooms.
Arrange half of eggplant slices over mushroom mixture; Spoon mixture into casserole dish. Top with cracker crumbs and dot with butter.
Spoon into the prepared casserole. Campbell’s casserole recipes and baked dish recipes are full of everything kids (and grownups!) love. 2) in a large skillet, heat butter and olive oil over medium low heat.
Cook for 30 minutes at 350 degrees f. Repeat layering of eggplant, shrimp and soup. Stir into the eggplant mixture.
Saute' green pepper and onion in butter and 1 tablespoon oil. Combine eggplant, bread and other ingredients. 30 add garlic and green bell pepper.
Saute onions in a bit of oil. Step 2, drain and season. Casserole 6 potatoes, peeled and cubed 1 can cream of mushroom soup 1/2 cup sour cream
Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole,. Mash the eggplant in water; Cover, and bake 1 hour at 350, stirring occasionally.
It’s no wonder people come back for family favorites like green bean casserole and breakfast casseroles perfect for sunday morning. Stir until smooth and there are no more chunks of condensed soup. Add stuffing mix and parmesan cheese.
Saute diced pepper and onion in 1/2 stick of butter. Put in greased casserole dish. Add soup,milk,egg,stuffing mix and 1 cup cheese.
In buttered caserole place half of eggplant mixture. In a separate bowl, whisk together the cream of mushroom soup and the milk. Cook the mushrooms 8 minutes, until tender.
Sprinkle the remaining 1/2 cup of cheese over the casserole. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. These baked recipes are easy to prep, loaded with flavor and sure to bring smiles to the dinner table.
Drain and transfer eggplant and onion to a large bowl. 1 hour , 11 ingredients. Eggplant casserole 1 md onion chopped paprika for color 1 eggplant;
Combine melted butter with the remaining 1/2 cup of. Sprinkle remaining 1 cup cheese evenly over eggplant mixture. Peeled and cut chopped fresh parsley 1 ds worcestershire sauce fresh ground pepper to taste 1 cn cream of mushroom soup;
Combine chicken broth and cream of muchroom soup. Serve with tossed salad, warm french bread and a light white wine. (i use olive oil and add chopped garlic and some chopped red or green pepper for flavor and color).
Egg, butter, white bread, condensed cream of mushroom soup, mushrooms and 5 more garlic mushroom casserole foodista mushrooms, seasoned bread crumbs, butter, grated parmesan cheese and 5 more Add onions and saute 3 minutes. Step 3, saving some of the cracker crumbs and melted butter, mix the rest of the ingredients well.
Bake 35 to 40 minutes,or until heated through and edges are golden. Season with sage, thyme, oregano, salt and pepper. Step 5, bake in 350 degrees for 30 minutes.
Step 1, cook eggplant in boiling water 7 to 10 minutes. Thoroughly mix eggplant, butter, eggs, cheese and soup. Mix the sautéed vegetables with the bread crumbs and spices.
Add cream of mushroom soup, cheese and beaten eggs. Garnish with bell pepper rings, if. Top with cracker crumbs mixed with 1 stick butter melted.
Add tomatoes, soup and cream cheese. Stir until stuffing is moistened.