Shrimp And Eggplant Casserole

Ingredients

• 2 medium eggplants parboiled and drained
• 1 c chopped celery
• 12 c bell pepper optional
• 1 can cream of mushroom soup
• 1 c rice undercooked measure after cooking
• 12 lb sharp or mild Cheddar cheese grated
• 1 medium onion chopped
• 14 c olive oil
• 1 c buttered bread crumbs

Directions

1. Saute
2. shrimp in oil
3. until
4. pink
5. Remove
6. shrimp
7. and saute onion celery and bell
8. pepper
9. Add
10. rice to shrimp and eggplant mixture
11. Pour into
12. buttered 2 12 quart dish
13. Pour soup over top
14. Top with grated cheese and then buttered bread crumbs
15. Bake at 350 for 25 minutes