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End of Summer Vegetable Casserole

SUBMITTED BY: THEPITCLUB

"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!"

RECIPE RATING:

Read Reviews (7)

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PREP TIME	30 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup olive oil
3 small zucchini, cut in half lengthwise then into 1/4-inch slices
3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
2 green bell peppers, cut into bite-size strips
2 red bell peppers, cut into bite-size strips
3 banana (or hot) peppers, seeded and chopped
2 sweet onions, sliced
5 eggs
1 cup heavy cream
2 tablespoons all-purpose flour
8 ounces processed cheese food (eg. Velveeta), cubed
2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
garlic powder to taste (optional)
onion powder to taste (optional)
seasoned salt to taste (optional)
black pepper to taste (optional)

DIRECTIONS

Pre-heat oven to 350 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.

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REVIEWS

Reviewed on Nov. 5, 2004 by OISTRAHK

This is very Atkins-friendly, especially if you eliminate the flour and bread crumbs. I cut... MORE

Reviewed on Oct. 31, 2005 by Katie E.

This recipe was great! The only suggestion I have is to use some of the spices recommended. ... MORE

Reviewed on Apr. 21, 2005 by Pamela Sue

This was very good and easy to prepare. I didn't cut the onions small enough so they didn't... MORE

Reviewed on Aug. 12, 2007 by Nikkohli

This recipe was pretty tasty--I got a ton of compliments. It made a ton too: Enough to feed... MORE

Reviewed on Nov. 30, 2004 by CUBANA27

I have made this on two occasions and both times it was a hit. Great recipe! MORE

Reviewed on Dec. 9, 2006 by Lacey

This is a superb and easy recipe. Great for everyday or holidays! MORE

Reviewed on Jun. 14, 2006 by Mochinda

This is a great recipe to play with. I skipped the onions, used extra peppers, tried with... MORE