Shrimp & eggplant casserole

6 Servings

Ingredients

Quantity Ingredient
1 cup Onions,chopped
1 cup Green bell pepper,chopped
1 cup Celery,chopped
4 cups Eggplant,peeled,diced(1lb)
2 eaches Garlic cloves,crushed
2 tablespoons Butter or margarine
1 pounds Shrimp,shelled/deveined
2 cups Rice,cooked
1 tablespoon Worcestershire sauce
2 teaspoons Salt
½ teaspoon Black pepper
½ teaspoon Thyme
¾ cup Mayonnaise
1 cup Bread crumbs,buttered,soft

Directions

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'F. oven 45 minutes.

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