Mexican Pepper Casserole
| Yield: | 6 Servings |
| Categories: | Casseroles |
| 6 | md | Red and green bell peppers |
| 1 1/2 | c | Thinly sliced onion |
| 2 | tb | Butter |
| 2 | tb | Olive oil |
| 1 | ts | Salt |
| 1 | ts | Cumin |
| 1 | ts | Coriander |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Red pepper |
| 2 | tb | Flour |
| 1/2 | lb | Medium sharp cheddar cheese; thinly sliced |
| Paprika | ||
| THE CUSTARD | ||
| 4 | lg | Eggs |
| 1 1/2 | c | Sour cream; or yogurt |
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