Bell Pepper Casserole

6 med-large Bell peppers (Green, Red, Yellow, Orange)
1/2 stick Butter, salted
One sleeve Saltines or Soda Crackers
(1/4 of a 16 oz box--approx 35 crackers)
1 1/2 cup shredded Cheddar Cheese
2 cup Milk, 2%
Tobasco sauce to taste
Paprika (mild) or cayenne (spicy) for garnish

Family favorite from the midwest. To add a southwest flair, replace one of the bell peppers with equal amount of Hatch green chili. Fresh is best, but if far from New Mexico, frozen or canned works well, also.

Half peppers and remove seeds. Parboil peppers around 3 minutes. Drain. Cool enough to handle. Using kitchen shears, cut peppers into coarse chunks (1/2 -1" pieces).

Grate and measure cheese.

Crush soda crackers by gently squashing cracker sleeve with hands. Work the sleeve until crackers are a flat pebbly texture (not fine).

Melt butter in glass measuring cup. Add milk and tobasco.

Mix warm pepper chunks, crushed crackers, and cheese in large bowl. Transfer to a 9x9" or 2-Qt casserole dish. Pour liquids evenly over the top of the mixture. Sprinkle with paprika or cayenne.

Bake 40 mins in a 350 degree oven.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BOBBIESUEHALL.