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Garden Potato Casserole
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Garden Potato Casserole
YIELD Makes 5 servings
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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:
Slow Cooker Directions
- 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.
- Cover; cook on LOW 7 hours or on HIGH 4 hours.
- Remove potato mixture to serving bowl. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese melts.
This recipe appears in:
Vegetable Side Dish
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