Fiesta Pepper Casserole

Easy cheesy casserole that can be used as side or main dish. Add a Southwestern taste by adding roasted chilies for some of the bell pepper

Category: Side Dish

Cuisine: Southwestern

☆☆☆☆☆

1 review 
Ready in 45 minutes
by koalacat

Ingredients

6 bell beppers include different colors for a "Fiesta" look

1 pack Saltines crush in pack

1/4 cup butter

2 cups shredded cheddar cheese

1 cup milk

1/2 tsp salt

to taste Tobasco Sauce

to taste roasted green chilies chopped

1/2 tsp paprika


Directions

Preheat oven to 350 degrees. Coat 3 qt casserole with nonstick spray. Cut and remove seeds from bell peppers. Chop coarsely. Blanch or steam peppers in a large pot for several minutes. Drain. In the pot, mix peppers (including roasted green chilies, if desired), butter, crushed crackers and 1 1/2 cups cheese (reserve 1/2 cup for topping). In liquid measuring cup add salt and Tobasco (if desired). Transfer pepper mixture to casserole dish. Pour milk mixture over pepper mixture. Top with reserved cheese. Sprinkle with paprika. Cook for 45 minutes.

Reviews

☆☆☆☆☆

My recipe. Originally a family favorite from the midwest--Green Pepper Casserole. Has evolved into a more Southwest flavor after living 25 years in New Mexico.

koalacat

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