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1 large eggplant
1/2 cup cream of mushroom soup
1/3 stick butter
1 medium onion
1 egg, beaten
3/4 cup cracker crumbs (Ritz or Saltines)
1/2 cup mayonnaise
1 cup sharp cheddar cheese, grated
Wash, cut up, cook, drain and mash eggplant; salt and pepper to taste.
Mix together soup, mayonnaise, egg and onion. Mix with eggplant. Place in buttered casserole, cover with cracker crumbs, dot with butter and top with cheese.
Bake at 350 degrees F for 15-20 minutes or until bubbling.
Vegetable Casserole Recipes