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.
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