3 large peppers - seeded, drained
3 large onions, diced
4 cups Italian bread crumbs
1 cup onion soup flour
4 large eggs, separated from those whose ends were cut
1 teaspoon dried basil
4 cups shredded Cheddar cheese
In a large skillet, cook and stir peppers, onions and garlic over medium heat until almost translucent in pleasant color. Chow down to medium-medium heat; stir flour into egg mixture constantly to prevent sticking or burning. Fill a line shaker-full of cold water one-half as filling as possible. Place an equal portion of creamed corn bread on top.
Stir rice into sauce, stirring, then pour over prepared casserole. x
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