BEEF & ORZO EGGPLANT CASSEROLE

BEEF & ORZO EGGPLANT CASSEROLE image

Provided by Rose Mary Mogan

Time 1h35m

Number Of Ingredients 14

2 large egg plants, halved and boiled until tender
1 large green bell pepper, chopped
1 large onion diced
3 stalk(s) celery, diced
21/2-3 lb lean ground beef
3 can(s) tomato soup, undiluted
1 can(s) diced tomatoes
1 1/2 c orzo pasta, cooked al dente
5-6 slice stale bread,(about 2 cups) made into bread crumbs w/food processor or blender
2 tsp smoked paprika, italian seasoning & granulated garlic
1 1/2 tsp black pepper
2-3 Tbsp extra virgin olive oil
1 1/2 c sharp cheddar cheese shreds,divided
1 1/2 c shredded parmesan cheese, divided

Steps:

1. These are most of the main ingredients.
2. Preheat oven to 375 degrees F. Cut egg plants in half and boil until tender. Then remove pulp and chop or process in food processor & add to a large bowl
3. Cook Orzo until al dente according to directions on package. Drain then add to bowl with cooked eggplant. Stir to mix together.
4. Cook ground beef, and drain any excess liquid from skillet,
5. Process bread crumbs and add to bowl and stir to blend ingredients together.
6. Process the celery, onions and bell peppers in processor, then add the olive oil to a large skillet, heat and saute until vegetables are crisp tender. Then set aside to cool a bit before adding to bowl of other ingredients.
7. Add in diced tomatoes, & cooled sauteed veggies and spices then stir and blend together.
8. Add in one cup each the cheddar and parmesan cheese shreds. Then stir to blend together
9. Add in the cooked Ground Beef, and stir till completely mixed.
10. Spray a 9X15 size casserole dish with non stick cooking spray, then add in the eggplant mixture, & top with the remaining 1/2 cup of both cheeses. Place in preheated 375 degree F. oven and bake for 25 minutes or until casserole is hot and bubbly. Remove from oven serve with your favorite salad and a nice crusty bread.