Quick-N-Easy Casseroles

Dawn's yummy recipes of the day:
Eggplant Casserole
1 med eggplant
1 onion
2 eggs
1 can ro-tel tomatoes
1 cup saltine cracker crumbs
1 can corn, drained
pinch of salt
pinch of sugar
1 cup grated cheddar cheese

peel, cube, and boil eggplant in salt water for 15 minutes, drain.
mix all ingredients together, bake at 350 for 1 1/2 hours.

French Onion Soup Casserole
3 jumbo yellow onions, sliced
2 tablespoons butter
1 can cream of chicken soup
1/2 soup can milk
1 tsp soy sauce
1/2 lb swiss cheese slices
buttered, thinly sliced french bread

saute onions in butter in large skillet on low-med till transparent. place in buttered 9x13 glass pan. whisk together soup, milk and soy sauce, pour over onion. cover with chees and sprinkle with pepper. top with bread. bake at 250 for 35 minutes or till bubbly and brown. can be made ahead and refrigerated and baked at 350 for 45 to 50 minutes.