Shrimp with Eggplant Casserole


Serves: 8
Total Calories: 137

Ingredients

1 large eggplant
16 ounces raw shrimp
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 garlic clove, minced
1/2 teaspoon black pepper
1 (15-ounce) can Campbell's Healthy Request cream of mushroom soup
4 ounces shredded light Cheddar cheese
1/2 cup seasoned bread crumbs

Directions:

Puncture eggplant several times and cook on HIGH in microwave for 3 minutes. Set aside to cool. When cool, pull skin off and chop. Sauté shrimp, onion, bell pepper, celery, and garlic in cooking spray until the shrimp turn pink. Add pepper, soup, and cheese; heat and set aside. Mix with 1/4 cup seasoned bread crumbs and chopped eggplant. Top with remaining bread crumbs and spray with cooking spray. Bake at 350° for 25 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 137
Calories from Fat: 59

This Shrimp with Eggplant Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.




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