Hello, I am Laura. Today, I’m gonna show you how to prepare eggplant pumpkin casserole recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggplant pumpkin casserole Recipe
Eggplant pumpkin casserole is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Eggplant pumpkin casserole is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook eggplant pumpkin casserole using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant pumpkin casserole:
- Get 28 oz canned pumpkin
- Get 2 large eggplant, aubergine
- Get 1 1/4 cup walnuts
- Get 1/2 cup shredded coconut flakes
- Get 1/4 tsp ground sage
- Get 1/4 tsp ground cinnamon
- Prepare 1 1/2 cup Campbell tomato soup, concentrate
- Make ready 1/2 tsp salt
- Get 1/2 tsp granulated garlic powder
- Take 1/3 cup sweetener, your favorite
Instructions to make Eggplant pumpkin casserole:
- Preheat oven 400° Fahrenheit.
- Peel and cube the eggplant. Salt and garlic it.
- Spray the pan with nonstick spray. Add eggplant. Cover with pumpkin. Sprinkle sage and cinnamon. Then coconut flakes.
- Add tomato soup. Add sweetener Add the walnuts. Bake 40-45 minutes.
- Let sit 5 minutes. Serve hope you enjoy!
- Thank you to hollyannmissfagre for finding a mistake and I am sorry about putting a time on it.
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