Potato Casserole with Creamy Cheese Sauce the Editors of Publications International, Ltd.
Makes 8 cups
|2||pounds russet potatoes, sliced|
|2||medium yellow squash, cut into 1/4-inch slices|
|1||cup chopped onions|
|1||cup chopped red bell pepper|
|3/4||teaspoon dried thyme leaves|
|1/4||teaspoon black pepper|
|1/8||teaspoon ground red pepper|
|1/2||cup half and half|
|8||slices processed American cheese|
- Place all ingredients into slow cooker except half and half and cheese in the order listed above. Cover; cook on HIGH 3 hours.
- Remove vegetables with slotted spoon and place in serving bowl. Stir half and half and cheese into slow cooker. Cover; cook 5 minutes or until cheese melts. Whisk until well blended; pour over vegetables.
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