End of Summer Vegetable Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (End of Summer Vegetable Casserole Recipe). 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!

Brief

Prep 30 mins

Cook: 1hr10 mins

Total: 1hr40 mins

Servings: 6

Yield: 6 servings

End of Summer Vegetable Casserole Recipe

Ingredients

¼ 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

⅛ teaspoon garlic powder to taste

⅛ teaspoon onion powder to taste

⅛ teaspoon seasoned salt to taste

⅛ teaspoon black pepper to taste

Fruits and Vegetables

Directions

Step 1

Pre-heat oven to 350 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

End of Summer Vegetable Casserole Recipe

Servings Per Recipe:6

Calories: 668.1

% Daily Value *

Protein: 27.9g 56%

Carbohydrates: 50.8g 16%

Dietary Fiber: 6.2g 25%

Sugars: 12.9g

Fat: 40.3g 62%

Saturated Fat: 18.1g 91%

Cholesterol: 200.5mg 67%

Vitamin A Iu: 1795.9IU 36%

Niacin Equivalents: 7.8mg 60%

Vitamin B6: 0.5mg 29%

Vitamin C: 39.6mg 66%

Folate: 118.6mcg 30%

Calcium: 578.4mg 58%

Iron: 3.7mg 21%

Magnesium: 71.8mg 26%

Potassium: 811.7mg 23%

Sodium: 1653.3mg 66%

Thiamin: 0.2mg 19%

Calories From Fat: 362.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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