shrimp and eggplant casserole

Ingredients For shrimp and eggplant casserole

  • 1 c
    onions, chopped
  • 3/4 c
    mayonnaise
  • 1/2 tsp
    thyme
  • 1/2 tsp
    pepper
  • 2 tsp
    salt
  • 1 Tbsp
    worcestershire sauce
  • 2 c
    rice, cooked
  • 1 lb
    shrimp, peeled and deveined
  • 2 Tbsp
    butter
  • 2
    garlic cloves, crushed
  • 4 c
    eggplant, pared, finely chopped
  • 1 c
    celery, chopped
  • 1 c
    green bell pepper, chopped
  • 1 c
    bread crumbs, buttered
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How To Make shrimp and eggplant casserole

  • 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 350 oven 45 minutes.

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