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Garden Potato Casserole


Garden Potato Casserole

Garden Potato Casserole

Yield

Makes 5 servings

Ingredients

1-1/4 pounds baking potatoes, unpeeled, sliced
1 small green or red bell pepper, thinly sliced
1/4 cup finely chopped yellow onion
2 tablespoons butter, cut into bits, divided
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
Black pepper to taste
1 small yellow squash, thinly sliced
1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

  1. Place potatoes, bell pepper, onion, 1 tablespoon butter, salt, thyme and black pepper in slow cooker; mix well. Evenly layer squash over potato mixture; add remaining 1 tablespoon butter.
  2. Cover; cook on LOW 7 hours or on HIGH 4 hours.
  3. Remove potato mixture to serving bowl. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese melts.

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