Mom’s Ritzy Supper Casserole

Recipe for Mom’s Ritzy Supper Casserole

My kids call this Mom’s Ritzy Supper because I used to use Ritz crackers in it, these-days I can’t afford to pay the price for the Snitzy-Ritzy ones so I just call it my simple cracker casserole.  It is just as good with the GV (Wal-Mart) brand crackers.

Ingredients for Mom’s Ritzy Supper Casserole:

  • 1 can condensed cream of mushroom soup, undiluted
  • 1 jar button mushrooms, drained
  • 2/3 cup mayonnaise
  • 1/4 cup cream
  • 2 small eggs, beaten
  • 1 small shallot, minced
  • 1-1/2 cup shredded cheddar cheese
  • 1 large roasted eggplant (the bigger the better)
  • 3 tbsp. olive oil
  • 1 sleeve (Ritz) or cheaper crackers (25 or so)
  • 3 tbsp. butter
  • 1 tbsp. Parmesan cheese

Directions for Mom’s Ritzy Supper Casserole:

Preheat oven to 375oF.

  1. Slice eggplant in half, drizzle both sides with olive oil and then roast in oven until it’s soft – around 20 minutes; remove from oven and allow eggplant to cool enough to handle.
  2. Scoop out the insides of the eggplant halves and add to a large bowl
  3. Add soup, drained button mushrooms, egg, cream, shallot, and all but ½ cup cheese
  4. Grease at large casserole (at least 2 qt. size)
  5. Crumble the crackers and add to a medium sized bowl; combine with butter, remaining cheddar cheese and parmesan; stir well and spread over top of the casserole ingredients.  Bake for 25-30 minutes or until casserole is bubbling and cheese cracker topping is bubbling and browned lightly.

Serves 8-10 people

I like to serve this with a crunchy cabbage & apple salad or Cole Slaw.

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