cheesy banana pepper casserole with carrots

Recipe by
raymond spencer
st bernard, LA

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.

yield 10 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For cheesy banana pepper casserole with carrots

  • 1 c
    shaved Parmesan cheese
  • 3/4 c
    grated Parmesan cheese
  • 8
    banana peppers, sliced
  • 2 lg
    carrots, chopped
  • 1 Tbsp
    sea salt mixed with black pepper
  • 1 c
    heavy cream
  • 1
    packet dry onion soup mix
  • 8 oz
    cream cheese, softened
  • 3 tsp
    Dijon mustard mixed with brown sugar
  • 4
    eggs
  • 8 oz
    sharp cheddar cheese, shredded
  • 15
    round butter crackers, crushed
  • 3/4 c
    melted margarine
  • 1 c
    shredded Parmesan cheese

How To Make cheesy banana pepper casserole with carrots

  • 1
    Preheat the oven to 350 degrees F. Coat a 9x13-inch casserole dish with cooking spray.
  • 2
    Add shaved and grated Parmesan cheese; mix well.
  • 3
    Place sliced banana peppers and chopped carrots in a large bowl; mix well. Season with sea salt/black pepper.
  • 4
    In a medium bowl, combine the heavy cream, dry onion soup mix, cream cheese, Dijon mustard/brown sugar and eggs; whisk together until blended.
  • 5
    Pour into the banana pepper/carrot mixture and mix well for 2 minutes. Stir in shredded sharp cheddar cheese.
  • 6
    Spoon into a prepared casserole dish.
  • 7
    In a small bowl, combine crushed round butter crackers, shredded Parmesan cheese and melted margarine, mix together with a fork.
  • 8
    Sprinkle over the casserole evenly. Cover with aluminum foil. Bake at 350 degrees F for 30 minutes or until golden brown.

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