Bulgarian Pepper And Cheese Casserole Food
BULGARIAN PEPPER AND CHEESE CASSEROLE
This is from the Moosewood cookbook, halved and with a slight change. It is so good, I make it almost every week!
Provided by j-jitterbug
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak bulghar in boiling water during prep time (~15minutes).
- Preheat oven to 350 degrees.
- Grease small casserole dish with 1/2 tablespoons of butter.
- On medium heat, saute remaining butter and chopped onions until soft.
- Stir in mushrooms and peppers, and heat through (3-6 minutes).
- Add tamari, sherry, marjoram and salt and pepper (to taste), then remove from heat.
- In a small bowl, mix cheeses and beaten egg together.
- Put bulghar evenly in casserole pan.
- Cover with pepper mixture, then cheese mixture and dust with paprika.
- Bake 40 minutes, uncovered.
ROASTED PEPPERS, SPINACH AND THREE CHEESE CASSEROLE
You may certainly roast your own peppers, but buying them in a jar already roasted is so much faster! prepare the complete casserole, cover and refrigerate up to 24 hours in advance to bake later.
Provided by Kittencalrecipezazz
Categories Spinach
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Butter a 11 x 7-inch baking dish (or you can use a 13 x 9-inch, but the casserole will be flatter).
- Heat butter and oil in a large skillet over medium heat, then add in the spinach; saute the spinach for about 4 minutes; remove to a bowl and set aside.
- To the same skillet (adding in more butter and/or oil if needed) add in the leeks and garlic; cook for about 6 minutes, or until soft; remove the skillet from the heat.
- In a bowl whisk together whipping cream and eggs, then add in ricotta cheese, Swiss cheese and Parmesan cheese, salt and cayenne pepper or black pepper, then add in the sauteed spinach, leek/garlic mixture and the sliced roasted peppers; mix well to combine.
- Transfer the mixture to prepared baking dish.
- Sprinkle with grated Parmesan cheese.
- Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
- Sprinkle with more roasted peppers on top if desired and serve.
- Delicious!
Nutrition Facts : Calories 551.6, Fat 44.6, SaturatedFat 24.6, Cholesterol 266.9, Sodium 1143.1, Carbohydrate 14.4, Fiber 2.5, Sugar 3.2, Protein 25.5
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