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Categories:Viewed: 19 - Published at: 4 years ago
Ingredients
- 4 boiled eggs, chopped
- 2 c. grated cheese
- 2/3 can mushroom soup
- 1/3 can milk
- 1 c. eggplant, cooked
- cracker crumbs, mixed with butter or oleo for top
Method
- Mix mushroom soup and milk.
- Layer in casserole dish in following order: 1/3 cup soup mixture, 1/2 eggs, 1/2 cheese, all the eggplant and other 1/2 eggs and cheese.
- Cover with rest of the soup mixture.
- Top with buttered cracker crumbs.
- Bake in 350° oven until brown and bubbly.