Roasted red bell pepper casserole

Roasted Red Bell Pepper Casserole

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20 eggs
1/2 cup flour
2 teaspoons baking powder
dash salt
1 teaspoon dry mustard
1-1/2 teaspoons thyme
32 ounces cottage cheese
24 ounces shredded cheddar cheese
2 medium zucchini squash
2 roasted red bell peppers

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 a medium 9 x 9-inch baking dish 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.

Serves: 16

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