Recipe: Pepper Casserole

Did I mention that we have an abundance of fresh peppers? As I recall, Mr. Big Food cut back on the cheese.

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 325^o. 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.