Budget-Trimming With Taste : Casserole Stretches Shrimp and Your Dollar

Looking for ways to economize on the food budget? Three-quarters of a pound of shrimp is stretched to serve six in Shrimp-Eggplant Casserole.

The seafood is combined with rice, eggplant, onions, green peppers and celery. Buttery bread crumbs are sprinkled over top before baking. SHRIMP-EGGPLANT CASSEROLE

1 cup chopped onions

1 cup chopped green peppers

1 cup chopped celery

4 cups peeled and diced eggplant

2 cloves garlic, crushed

2 tablespoons butter or margarine

3/4 pound raw shrimp

2 cups cooked rice

1 tablespoon Worcestershire sauce

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon thyme

3/4 cup mayonnaise

1 cup buttered bread crumbs

Saute onions, green peppers, celery, eggplant and garlic in butter until vegetables are tender-crisp. Peel, devein and slice shrimp in halves lengthwise. Stir into vegetables with rice, Worcestershire, salt, pepper, thyme and mayonnaise.

Turn mixture into lightly greased shallow 2-quart casserole. Top with bread crumbs. Bake at 350 degrees 45 minutes. Makes 6 servings.