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Shrimp and Eggplant Casserole

 

187

Yield

6

servings

Prep

20

min

Cook

45

min

Ready

65

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup onions
chopped
1 cup green bell peppers
chopped
1 cup celery
chopped
4 cups eggplant
diced
*
2 each garlic cloves
rushed
2 tablespoons butter
or margarine
1 pound shrimp
shelled
2 cups rice
cooked
1 tablespoon worcestershire sauce
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon thyme
*
¾ cup mayonnaise
1 cup 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

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 54326% of calories 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?

 

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