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1 eggplant, peeled and diced 2 celery ribs, diced 1/4 green pepper, cut into strips saltine crackers, crumbled 1 can cream of mushroom soup 1 c. milk grated cheese Cook eggplant, celery, and green pepper in salted water. Pour off water after 10 minutes. Add clean water and boil until tender. Remove green pepper, and drain eggplant and celery. Place a layer of vegetables in casserole dish and top with crumbled crackers. Repeat until all vegetables are used. Top with crumbled crackers. Mix soup, milk, and grated cheese. Put on top of other ingredients. Bake at 350 degrees for 30 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |