Chicken, Eggplant, and Green Beans Casserole
Description
Expand the green bean casserole into main-dish territory by adding ground chicken and eggplant using this recipe.
Ingredients
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2 tablespoons butter
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2 tablespoons all-purpose flour
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3/4 cup sour cream
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1/4 cup diced onion
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2 teaspoons garlic powder
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1 teaspoon white sugar
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1 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 pound ground chicken
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2 cups fresh green beans, chopped
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1 eggplant, sliced into thin rounds
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2 cups shredded Cheddar cheese
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1/2 cup crumbled buttery round crackers
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1 tablespoon butter, melted
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
5
Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.