Summer Vegetable Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love! Ingredients:
1/4 cup olive oil |
3 small zucchini, sliced |
3 small yellow squash, sliced |
2 green bell peppers, sliced |
2 red bell peppers, sliced |
3 banana peppers, seeded and sliced |
2 sweet onions, sliced and chopped |
5 eggs |
1 cup heavy cream |
2 tablespoons all-purpose flour |
8 ounces processed cheese food, cubed (eg. velveeta) |
2 cups seasoned bread crumbs |
1 cup grated parmesan cheese |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon seasoning salt |
1/2 teaspoon black pepper |
Directions:
1. Pre-heat oven to 350 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium high heat.
3. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until just slightly softened.
4. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
5. Arrange vegetables in the bottom of a large glass baking dish.
6. Sprinkle with seasonings.
7. Distribute cheese cubes evenly over the vegetables.
8. Pour in the egg mixture.
9. Spread bread crumbs and Parmesan cheese over the top.
10. Bake in the preheated oven for about an hour, or until nicely browned.
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