Garden Potato Casserole the Editors of Publications International, Ltd.
Garden Potato Casserole
Makes 5 servings
|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 dried thyme leaves|
|Black pepper to taste|
|1||small yellow squash, thinly sliced|
|1||cup (4 ounces) shredded sharp Cheddar cheese|
- 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.
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