"This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything." — YLEEK
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1 (28 ounce) can
1 (6 ounce) can
1 (8 ounce) can
sliced mushrooms, drained
1 (12 ounce) package
shredded mozzarella cheese
crushed red pepper flakes
green bell peppers, thinly sliced
red bell peppers, thinly sliced
onions, thinly sliced
Sounds delicious! I haven't cooked it yet but think I might chop the vegies instead of slicing. Then use it as a hot dip for toasted baggetts
Easy and tasty. A wonderful recipe. Thanks to Dad!
This was very tasty, quick, and simple. I didn't have the red & green peppers on hand, but an excess of tomatoes, cubanelle peppers, baby bella and oyster mushrooms. I feel like this recipe is a great way to use up the vegetable drawer. Which is always a keeper in my book. I served with a little sliced london broil and some jasmine rice. A keeper
We loved this recipe! However, it didn't feel like a casserole to me so we used it as spaghetti sauce and poured it over our pasta and it was delicious! I also used fresh sliced mushrooms instead of canned and I added some garlic powder to give it a little kick. I will be using this recipe for our pasta sauce and pizza sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
J.W.'s Pepper and Mozzarella Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 130
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