So tasty! I made just a couple modifications for what I had on hand, and it never hurts to have a few more vegetables. Instead of 1/2 cup of peppers, I added 1 red pepper, 1 yellow pepper, and a vidalia onion (all sauteed); then used 16 oz of sour cream, 2 cups swiss cheese, and 3/4 cup bread crumbs. Because of the extra volume, I had to use a 3-quart (9x13) pan.
I love that it's so easy to put together, and it's great comfort food - I could easily see this recipe becoming a staple side dish for the family Thanksgiving dinner!
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Jul. 6, 2013