Eggplant Casserole 4

1 large eggplant
1 lb lean ground beef
1 onion, chopped
1 bell pepper, chopped
2 pods garlic, or to taste
Salt and pepper, to taste
1/3 cup instant potato flakes
2 slices toasted bread
1 cup rice (leftover, cooked)
1-1/2 cups water (approx.)
1 onion, thinly sliced
1 cup grated cheddar cheese

Peel and steam eggplant. Brown ground beef (really brown, almost like for brown gravy). Add onions, bell pepper, garlic, salt and pepper, to taste and approximately, 2-cup water. Bring to a boil. Cover and simmer about 20-30 minutes. Add instant potatoes, rice, finely broken-up bread and rest of water. Continue cooking, stirring to break up bread, another 10 minutes. Put into 2-quart casserole dish. Bake 30 minutes at 375F. Add onion slices topped with cheese. Continue baking an additional 15 minutes.

Yield: 6 servings

Return To:
Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana