PEPPER CASSEROLE
Serves 10
7 large bell peppers, cut into strips, cooked in water until
tender, and drained
1 stick butter
2 C bread crumbs
½ lb sharp cheese
3 eggs, beaten
2 C evaporated milk
1 tsp salt
¼ tsp black pepper
Preheat oven to 325o. Place a layer of drained
green pepper strips in a buttered casserole, and dot with butter. Cover with a
layer of bread crumbs and cheese, and repeat layering until all ingredients
have been used up. Combine eggs, milk, salt, and pepper, pour over green pepper
mixture, and cook until eggs and milk set, about 40 minutes.
No comments:
Post a Comment
Be nice. Nothing inappropriate, please.