Omelet Casserole Recipe

Name: Omelet Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. all-purpose flour; 1 tsp. salt; 1 tsp. baking powder; pepper to taste; 1 pt. cottage cheese; 12 eggs, well beaten; 1 onion, grated; 1/2 lb. mushrooms, thinly sliced; 1 lb. grated Cheddar cheese; 1/2 large green pepper, cut up; 1/2 c. margarine, melted; 2 tomatoes, sliced thin; parsley flakes

Servings: persons

1/2 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
pepper to taste
1 pt. cottage cheese
12 eggs, well beaten
1 onion, grated
1/2 lb. mushrooms, thinly sliced
1 lb. grated Cheddar cheese
1/2 large green pepper, cut up
1/2 c. margarine, melted
2 tomatoes, sliced thin
parsley flakes

1
Mix together flour, baking powder, salt and pepper.
2
Add to beaten eggs.
3
Mix onion, green pepper, cottage cheese and Cheddar cheese, mushrooms and melted margarine.
4
Pour into a 9 x 13-inch greased baking dish.
5
Put tomato slices on top, pressing gently with a fork.
6
Sprinkle with parsley flakes.
7
Bake at 450u00b0 for 45 to 50 minutes.
8
Let stand 15 minutes before serving.
9
May be made the day before and refrigerated.

1131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. all-purpose flour, 1 tsp. salt, 1 tsp. baking powder, pepper to taste, and more.

Yes, Omelet Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Omelet Casserole

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