Roasted Red Bell Pepper Casserole


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Sweet bell peppers are the life of this casserole.

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  • 13 eggs
  • 1/3 C. flour
  • 1 1/2 tsp. baking powder
  • Dash salt
  • 2/3 tsp. dry mustard
  • 1 tsp. thyme
  • 20 oz. cottage cheese
  • 16 oz. shredded cheddar cheese (about 4 C.)
  • 1 1/2 roasted red bell peppers
  • 1 1/2 medium zucchini squash

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In a large mixing bowl, lightly beat the eggs. Add the flour, baking powder, salt, mustard and thyme and blend well. Add the cheeses, chopped bell pepper and the zucchini and mix until just blended. Spray a large (11x17") or medium (9x9") baking dish with cooking oil and pour in the mixture. Cover and refrigerate overnight. Bake at 400 degrees for 15 minutes and then reduce the heat to 350 degrees and bake for a further 20-30 minutes. Be careful not to overcook.

Yield: 16 servings

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