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| Home -> [Eastern European, Entrees, Greek, Meats, Soups & Stews, Vegetables] -> [Campbell soup - moussaka Recipe] |
Campbell soup - moussaka
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Eastern European, Entrees, Greek, Meats, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Eggplant, cubed | | 2
| | Eggs, slightly beaten | | 1
| cup | Fine dry bread crumbs | | | Olive oil | | 1
| lbs | Ground lamb or beef | | 1 1/2
| cup | Chopped onion | | 1
| can | Tomato soup | | 2
| tbsp | Chopped parsley | | 1/4
| tsp | Salt |
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Procedures:
| 1 | Ds pepper 1 cn cream of mushroom soup 2 egg yolks, well beaten ?c shredded swiss cheese dip eggplant in slightly beaten egg, then breadcrumbs. | | 2 | Brown in olive oil (add oil as needed); remove. | | 3 | In same frying pan, brown lamb or beef and cook onion until tender; stir to separate meat. | | 4 | Pour off fat, add tomato soup, parsley, salt and pepper. | | 5 | In 2 quart shallow baking dish (12x8x2 inches), arrange alternate layers of eggplant and meat mixture, ending with layer of eggplant. | | 6 | Blend mushroom soup and egg yolks; pour over eggplant. | | 7 | Sprinkle with cheese. | | 8 | Back at 325 °F for 45 minutes. | | 9 | Submitted by jane knox on 09-12-9 |
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