Green Bean and Eggplant Casserole
This green bean and eggplant casserole is a spin-off from the original green bean casserole recipe most people make for Thanksgiving, Christmas or Easter. You know that recipe that comes on the back of the can.
Many members of my family love green beans, but I do not and do not want to eat a side dish that is primarily green beans. But I do like eggplant and I happen to have one laying around and well that’s how this variation was created.
Green Bean and Eggplant Casserole Recipe
2 cans French Green Beans drained
1 eggplant chopped up
1 can cream of mushroom soup
3/4 cup milk
1/8 tsp pepper
1 and 1/3 cups fried onions
Mix soup, mild and pepper in a 1.5 quart casserole dish. Stir in green beans, eggplant, and 2/3 cups fried onions. Bake for 25 minutes at 350 degrees F. Top with the remaining fried onions and bake five more minutes, until onions are lightly brown.
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