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End of Summer Vegetable Casserole


End of Summer Vegetable Casserole Recipe

Ingredients:
  • 1/4 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
  • garlic powder to taste (optional)
  • onion powder to taste (optional)
  • seasoned salt to taste (optional)
  • black pepper to taste (optional)
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 668
Total Fat 40.3g
Saturated Fat 18.1g
Cholesterol 232mg
Sodium 1710mg
Total Carbohydrate 50.8g
Dietary Fiber 6.2g
Sugars 12.9g
Protein 27.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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