Roasted Red Bell Pepper Casserole

Course : Vegetables
Serves: 16
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


20 large eggs
1/2 Cup flour
2 Teaspoons baking powder
1 Dash salt
1 Teaspoon dry mustard
1 1/2 Teaspoons thyme
32 Ounces cottage cheese
24 Ounces shredded cheddar cheese
2 Medium zucchini
2 medium roasted red bell pepper

Preparation / Directions:

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 11 x 17 inch and medium 9 x 9 inch baking dishes with cooking oil and pour in the mixture. Cover and refrigerate overnight. Bake at 400 degrees for 15 minutes and then reduce heat to 350 degrees and bake for a further 20 to 30 minutes. Do not overcook.


Nutritional Information:

5164 Calories (kcal); 333g Total Fat; (58% calories from fat); 415g Protein; 115g Carbohydrate; 4530mg Cholesterol; 10270mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes