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Eggplant Cream Casserole is a veggie dish delight... delicious and made for the soul!

  • Danny Peter Flores
  • Oct 12, 2022
  • 1 min read

Updated: Dec 10, 2025

Ingredients:

2-3 lbs Chicken, dark and white (cubed)

1 Large Eggplant (peeled, cubed)

2 cups Spinach, chopped

1 can Condensed Cream of Chicken Soup

1/4 tsp Sage, Thyme, and Oregano

1/2 cup Butter

2 Eggs (beaten)

2 cups Cream Cheese

salt (to taste)

pepper (to taste)


Instructions:

  1. Take a large bowl and combine all wet ingredients, add in the dry spices and blend and fold in thoroughly and place in a square ramekin or rounded casserole dish.

  2. Bake at 175 deg C at 45-50 mins or until done with a slight golden crust on top.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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