Bell Pepper Casserole
"I'm not a big bell pepper fan, but since we had so much of it in the garden, I gave some to a friend and she shared this recipe. It is very good. I chop bell pepper and freeze it in 1 cup portions (raw) to use in this recipe."
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 cup cooked chopped bell pepper
- 1 1⁄2 cups milk
- 1 cup saltine crumbs
- 1 cup shredded cheddar cheese
- 2 tablespoons margarine (melted)
- salt and pepper
directions
- Combine all ingredients and put in a greased 1 1/2 qt casserole dish.
- Bake at 350° for about 30 minute.
- Note: I cook the chopped bell pepper right in the glass measuring cup in the microwave.
- Cook for about a minute, then stir.
- Then cook 30 second at a time until pepper looks and smells done.
- Peppers will juice as they cook, but I don't drain them.
- I add juice and all.
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Tweaks
-
I added a few (2-3) Jalapeno peppers, canned black olives, a small amount of meat, and (1 can) canned tomatoes. I did not use a measuring medium, just filled the casserole dish and went from there. It turned out amazing. I still used bell peppers and cheese, but I used bisquick to make a "crust" for the top and added the cheese there. For the same 350 degrees for about 20-25 minutes. I did not use milk, saltine crackers, or margarine.
RECIPE SUBMITTED BY
jp mims
conway, sc
