Best Velveeta Eggplant Casserole Recipes

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
• Cook peeled, diced eggplant in boiling water until fork tender; drain well.
• In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
• Pour into prepared baking dish.
• Bake in preheated oven for 30 minutes or until golden brown.

CHEESY EGGPLANT CASSEROLE

Steps:

• Peel and cube eggplant. Soak in salt water for 30 minutes.
• Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened.
• Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture.
• Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes.
• So Good!

EASY CHEESY EGGPLANT CASSEROLE

Steps:

• Grill eggpland on grill for about 5-10 minute or until soft.
• Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
• Spread spaghetti sauce over eggplant.
• Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
• Bake at 350 for 30-35 min and serve hot.

EGGPLANT CASSEROLE

Steps:

• Melt butter.
• In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
• Add Stove Top, mixing everything together thoroughly.
• Place in 9 x 13 casserole, coated with nonstick cooking spray.
• Top with shredded cheese.
• Cover with tinfoil and bake at 350 for one hour.

CHEESY VEGETABLE CASSEROLE WITH EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
• Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
• Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

CREOLE EGGPLANT CASSEROLE

Steps:

• Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender.
• Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs.
• Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.

BEST EVER EGGPLANT CASSEROLE

Steps:

• Soak peeled & cubed eggplant in salt water overnight.
• Steam eggplant for 30 minutes.
• Soak bread crumbs in milk and mix with eggplant.
• Add eggs & seasonings.
• Mix well by hand.
• Put in a casserole dish and top with grated cheese.
• Bake at 350°F for 1 hour. Enjoy!