chicken, eggplant, and green beans casserole

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3/4 cup sour cream
• 1/4 cup diced onion
• 2 teaspoons garlic powder
• 1 teaspoon white sugar
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 pound ground chicken
• 2 cups fresh green beans, chopped
• 1 eggplant, sliced into thin rounds
• 2 cups shredded cheddar cheese
• 1/2 cup crumbled buttery round crackers
• 1 tablespoon butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• melt 2 tablespoons butter in a large skillet over medium heat. stir flour into melted butter until smooth; cook for 1 minute. stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
• arrange eggplant rounds into the bottom of a 9x13-inch baking dish. spread chicken and green bean mixture over the eggplant. top with cheddar cheese.
• mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the cheddar cheese.
• bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.