Shrimp & Eggplant Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Onions, chopped
1 cup: Green bell pepper, chopped
1 cup: Celery, chopped
4 cup: Eggplant,peeled,diced, 1lb
2 each: Garlic cloves, crushed
2 tbsp: Butter or margarine,
1 lbs: Shrimp, shelled/deveined
2 cup: Rice, cooked
1 tbsp: Worcestershire sauce,
2 tsp: Salt,
1/2 tsp: Black pepper,
1/2 tsp: Thyme,
3/4 cup: Mayonnaise,
1 cup: Bread crumbs, buttered,soft
Directions:
1. In large skillet, cook onions, bell pepper, celery, eggplant and
garlic in butter until vegetables are crisp-tender. 2. Stir in
remaining ingredients except bread crumbs; turn mixture into lightly
buttered shallow 2-quart casserole and top with bread crumbs. 3. Bake
in preheated 350F. oven 45 minutes.
Source from luhu.jp
garlic in butter until vegetables are crisp-tender. 2. Stir in
remaining ingredients except bread crumbs; turn mixture into lightly
buttered shallow 2-quart casserole and top with bread crumbs. 3. Bake
in preheated 350F. oven 45 minutes.
Source from luhu.jp