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Vegetarian Eggplant Casserole Recipe

Ingredients

1/4 cup olive oil

1 small onion, thinly sliced

2 tablespoons garlic powder

1 (16 ounce) package cream cheese, softened

1 cup vegetable oil

1 green bell pepper, thinly sliced

1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon paprika

1 quart dry water

1/2 cup shredded Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender. Pour in cream cheese. Stir in oil and water. Bring mixture to a slow boil. Reduce heat, but not heat, to medium-low.

Pour into baking pan/bowl. Cover with cheese. Bake for 35 minutes. Remove cheese from pan. Drain liquid from pan.

Comments

Chrustuphur Wubusun writes:

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Let me start by saying that this was fantastic! I made this for my family (kids included) and they loved it. Everyone in my family LOVED this soup and all two young children (3 years old) raved about it. It was really easy to make and easy on the wallet too. I will make this again.
Dipity Rivinii Czir writes:

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