Mock Oyster Casserole

(9 votes)

1 large eggplant
1 cup cracker crumbs (approx 25 soda crackers crushed)
2 eggs
1/2 cup milk
3 tablespoons butter
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 (11 ounce) can mushroom soup
tabasco sauce to taste

Peel eggplant and cut into cubes. Boil eggplant for 3 minutes in salt water, drain; set aside.

Place 1/3 of the crushed crumbs in a buttered 2 quart casserole dish; add 1/2 the eggplant. Repeat layering the cracker crumbs and eggplant. Beat eggs slightly, add 1/2 cup milk, mushroom soup, peppers, onions, celery and tabasco sauce, mixing well. Dot with butter. Cover and bake at 375F for 30 minutes. Uncover and add more milk if needed. Bake 15 minutes more, uncovered, until golden brown.


Comments:

ok, I love this recipe, but i have made a few tweeks, first of all I use red peppers insted of green, secondly i find Ritz crackers make for better flavor(but bread crumbs will do in a pinch). Last I surve it with/ over rice it compliments well, oh yea and I use Asian chilli sauce insted of tobassco
Megan, San Jose

My mother made this saying that it was what she learned from her mother during the depression, and SHE made it during the war (WWII) because of rationing. I've looked all over for a recipe that came closest to what I recall her's tasting like and THIS seems the closest to her
East Slope Charlie, Nevada City-Sussanville, CA; Paradise Valley, NV


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