cheesy banana pepper casserole with carrots
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I created a banana pepper casserole recipe that's the first of its kind. It's filled with carrots and cheeses and really good as a side dish to fried chicken, baked pork chops, or steak.
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yield
10 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For cheesy banana pepper casserole with carrots
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1 cshaved Parmesan cheese
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3/4 cgrated Parmesan cheese
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8banana peppers, sliced
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2 lgcarrots, chopped
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1 Tbspsea salt mixed with black pepper
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1 cheavy cream
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1packet dry onion soup mix
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8 ozcream cheese, softened
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3 tspDijon mustard mixed with brown sugar
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4eggs
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8 ozsharp cheddar cheese, shredded
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15round butter crackers, crushed
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3/4 cmelted margarine
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1 cshredded Parmesan cheese
How To Make cheesy banana pepper casserole with carrots
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1Preheat the oven to 350 degrees F. Coat a 9x13-inch casserole dish with cooking spray.
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2Add shaved and grated Parmesan cheese; mix well.
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3Place sliced banana peppers and chopped carrots in a large bowl; mix well. Season with sea salt/black pepper.
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4In a medium bowl, combine the heavy cream, dry onion soup mix, cream cheese, Dijon mustard/brown sugar and eggs; whisk together until blended.
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5Pour into the banana pepper/carrot mixture and mix well for 2 minutes. Stir in shredded sharp cheddar cheese.
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6Spoon into a prepared casserole dish.
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7In a small bowl, combine crushed round butter crackers, shredded Parmesan cheese and melted margarine, mix together with a fork.
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8Sprinkle over the casserole evenly. Cover with aluminum foil. Bake at 350 degrees F for 30 minutes or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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