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Shrimp & Eggplant Casserole

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Submitted by bowbi

YIELD

6 servings

PREP

20 min

COOK

45 min

READY

65 min

Ingredients

1 237
CUP ML ONIONS
chopped
1 237
CUP ML GREEN BELL PEPPERS
chopped
1 237
CUP ML CELERY
chopped
4 946
CUPS ML EGGPLANT
diced *
2 2
EACH EACH GARLIC CLOVES
rushed
2 3E+1
TABLESPOONS ML BUTTER
or margarine
1 453.6
POUND G SHRIMP
shelled
2 473
CUPS ML RICE
cooked
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML THYME *
¾ 177
CUP ML MAYONNAISE
1 237
CUP ML BREAD CRUMBS
buttered,soft

Directions

In large skillet, cook onions, bell pepper, celery, eggplant.

Stir in remaining ingredients except bread crumbs; turn mixture into crumbs.

Bake in preheated oven 350℉ (180℃) for 45 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 543 26% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 1370mg 57%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 11%
Sugars g
Protein 48g
Vitamin A 10% Vitamin C 42%
Calcium 11% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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