Go Back
Print

Pepper Casserole

Author Jan Schindler

Ingredients

Saute

  • red and yellow peppers
  • zucchini
  • onions
  • in a little chicken broth with a little Schmand*

Add

  • skinned brats broken and fried/cooked

Instructions

  • Serve over rice. Salsa would be good with it, too.

Notes

*Smooth 16 oz Cottage Cheese in blender then add 8 oz pkg of Cream Cheese and blend well. Or thin sour cream with a little buttermilk.
 
February 2009