Luby's Eggplant Casserole 8 Copycat
Created by dienia b on November 21, 2021
- Servings: 6
- Prep Time: 30m
- Cook Time: 75m
- Recipe #37795
Ingredients
- 1 eggplant ,peeled ,diced
- 1 can(10 3/4 ounce) can cream of chicken soup
- 1 cup frozen corn
- 1 cup yellow onion ,diced
- 1 cup tomato ,diced
- 3 ounces bacon,cooked, crumbled,(3 slices)
- 1⁄4 cup margarine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 4 ounces american cheese (4 slices)
- 1 package (16 ounce) mexican cornbread mix
- 2 ounces cheddar cheese,shredded
How to Make
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Step 1: Bake Mexican cornbread per packet directions.
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Step 2: Cut into half after baking as you will only use 1/2 (approx 8x4x1").
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Step 3: Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).
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Step 4: Dice eggplant, onion, and tomato into 1/4-1/2" pieces.
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Step 5: Add first onion to skillet and saute about 5 minutes .
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Step 6: Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes.
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Step 7: Cook until transparent .
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Step 8: Add chicken soup, mix in, then add American cheese chopped and stir until cheese has fully melted into mixture.
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Step 9: Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x9" casserole dish
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Step 10: Cover with foil.
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Step 11: Bake at 350°F for 50 minutes
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Step 12: Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark
Nutritional Facts
- Serving Size: 1 (317.1 g)
- Calories 498.6
- Total Fat - 13 g
- Saturated Fat - 5.4 g
- Cholesterol - 145.6 mg
- Sodium - 20261.6 mg
- Total Carbohydrate - 70.2 g
- Dietary Fiber - 13.3 g
- Sugars - 6.3 g
- Protein - 25.3 g
- Calcium - 332.6 mg
- Iron - 4.7 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.5 mg