Welcome Home Eggplant Casserole
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Our Welcome Home Eggplant Casserole is fancy enough for a holiday or any day. It sure has the comfort tastes we all crave when we want that "welcome home" feeling!
What You'll Need
- 6 cups water
- 1 medium-sized eggplant, peeled and cut into 1-inch chunks
- 1 small onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 -ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 egg
- 1 cup herb stuffing mix
- 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
What to Do
Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray; set aside.
In a large pot, combine water, eggplant, onion, salt, and pepper; bring to a boil over high heat. Allow to boil for 10 to 12 minutes, or until eggplant is tender.
Drain and transfer eggplant and onion to a large bowl. Add soup, milk, egg, stuffing mix, and 1 cup cheese; mix well. Spoon mixture into casserole dish.
Sprinkle remaining 1 cup cheese evenly over eggplant mixture. Bake 35 to 40 minutes, or until heated through and edges are golden.