Eggplant Casserole

Janie Williams, Lillie School

  • 1 lb hamburger
  • 1 can cream of mushroom soup
  • 1/4 cup chopped onion
  • 1 medium size eggplant
  • 1 cup bread crumbs
  • 1 lb grated Cheddar cheese

Brown your hamburger with onion in a frying pan. Pour off excess fat. Add cream of mushroom soup. Peel eggplant and cook until soft in water. Mash up the eggplant and fold it in the hamburger mixture. Stir in bread crumbs. Pour into greased casserole dish and sprinkle with grated cheese.

Bake in a 350° oven for 45 minutes.

Makes 4 servings.

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