A unique and savory casserole that combines mashed eggplant with a creamy shrimp and crab sauce, topped with crunchy croutons.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Eggplant |
| 1 1/2 C | Water |
| 1/3 C | Chopped Onion |
| 1/2 C | Celery, chopped |
| 1 Can | Cream of Shrimp Soup |
| 1/2 C | Milk |
| 1/3 C | Bell Pepper, Chopped |
| 1/2 C | Cheddar Cheese, Grated |
| 1/2 C | Croutons, Crushed |
| 1 tsp | Salt |
| 6 | Imitation Crab Sticks or 2 sm. cans Crabmeat |
Instructions
- Preheat oven to 350°F. Grease a casserole dish.
- Peel & cube the eggplant. You can place it in cold water for 10 min. to prevent browning.
- Drain the eggplant. In a saucepan, cook the eggplant, onions, and celery in 1 1/2 cups of water until tender.
- Drain the vegetables very well and mash them in a large bowl.
- In a small bowl, beat the shrimp soup and milk together. Add this to the mashed eggplant mixture.
- Stir in the chopped bell pepper, grated cheese, crushed croutons, and salt.
- Slice the crab sticks into 1/2-inch pieces (or drain the canned crabmeat) and gently fold them into the mixture.
- Pour into the greased casserole dish and bake uncovered for 35 minutes.
Servings
Make four servings
