Velveeta Eggplant Casserole Recipes

MIMI'S EGGPLANT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mash the eggplant in water; drain off excess water.
• Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
• Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.

BROCCOLI AND VELVEETA CASSEROLE

Steps:

• Cook broccoli and drain water.
• Add Velvetta and cook until melted.
• In a seperate pan melt butter, then remove from heat.
• Add crumbled Ritz crackers to the butter and stir until mixed well.(You can crumble the crackers by hand or by putting them in a storage bag and crush with a rolling pin).
• Spray a 1 3/4 quart cassarole dish with cooking spray.
• Spoon in half the crackers into the dish.
• Pour broccoli and cheese mixture in and cover with the rest of the crackers.
• Bake for 15-20 minutes uncovered at 350 degrees or until top browns.

EGGPLANT CASSEROLE

Steps:

• Peel and slice eggplant. Soak in warm salt water 15 minutes; cook til tender. Mash and pour off excess liquid.
• Pour milk over the bread slices. After 10 minutes add more milk if some bread is still dry.
• Saute diced pepper and onion in 1/2 stick of butter. Add cream of mushroom soup, cheese and beaten eggs.
• Combine eggplant, bread and other ingredients. Put in greased casserole dish. Top with cracker crumbs mixed with 1 stick butter melted.
• Cook for 30 minutes at 350 degrees F or until bubbly.

VELVEETA EGGPLANT CASSEROLE

Steps:

• peel cube eggplant
• cook until transparent
• drain
• make whitesauce
• with milk salt and flour
• put eggplant in well greased casserole
• cube velveeta top eggplant.
• pour over white sauce
• top with buttered bread crumbs bake 350 for 30 minutes.