Chicken, Eggplant, and Green Beans Casserole

Name: Chicken, Eggplant, and Green Beans Casserole
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

2 tablespoons butter

2 tablespoons all-purpose flour

¾ cup sour cream

¼ cup diced onion

2 teaspoons garlic powder

1 teaspoon white sugar

1 teaspoon ground nutmeg

½ teaspoon salt

½ teaspoon ground black pepper

½ pound ground chicken

2 cups fresh green beans

chopped

1 eggplant

sliced into thin rounds

2 cups shredded Cheddar cheese

½ cup crumbled buttery round crackers

1 tablespoon butter

melted

Methods :

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 9×13-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.