Don’t judge a casserole by its cover.

It’s my favorite part of summer. Finally, we have enough fresh vegetables to live off of them for the foreseeable future. So, here is a family favorite that we’ve enjoyed for summers as long as I can remember.

I know, it’s not the prettiest; but wow is it good. We talked about it last night; maybe try it over egg noodles. That would be delish.

Eggplant Casserole

3 – 4 eggplants, peeled, cubed, and boiled

1 pound lean hamburger meat

1/2 onion, chopped

2 stalks celery, chopped

1/2 bell pepper, chopped and seeded

1 can cream of mushroom soup

1 teaspoon Cavender’s Greek seasoning

1/2 cup cheddar cheese, shredded

After boiling the eggplant, drain them and make sure all the excess water is removed. Brown the hamburger meat with the onion, celery, and bell pepper. Mix with the eggplant, soup, and greek seasoning. Pour into greased casserole dish and top with cheese. Bake at 350 degrees for 30 to 45 minutes.

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