Shrimp And Eggplant Casserole

Serving Size : 6
Ingredients

for prepare Shrimp And Eggplant Casserole

:

Amount	Measure	Ingredient - Preparation Method
1	cup	onions - chopped
1	cup	green bell pepper - chopped
1	cup	celery - chopped
4	cups	eggplant - peeled, diced
2		garlic cloves - crushed
2	tablespoons	butter or margarine
1	pound	shrimp - shelled/deveined
2	cups	rice - cooked
1	tablespoon	Worcestershire sauce
2	teaspoons	salt
1/2	teaspoon	black pepper
1/2	teaspoon	thyme
3/4	cup	mayonnaise
1	cup	bread crumbs - buttered, soft

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 350F oven 45 minutes.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .