Summer Casserole

SUMMER CASSEROLE

From COOKS.COM

• About 5 med. red potatoes
• 2 or 3 zucchini squash
• 1 lb. fresh mushrooms, whole *
• Salt and pepper to taste
• 1 onion, sliced into rings
• 2 or 3 yellow crookneck squash
• 1 sweet green pepper, cubed
• Olive oil and Italian seasoning

1. Scrub potatoes and trim. Slice into rounds about 1/4 inch thick, leaving skin on. Toss in a bowl with a couple of tablespoons olive oil until all slices are coated. Place in the bottom of a baking dish about 9 x 13.
2. Slice the cleaned and trimmed squashes into rounds about 1/3 inch thick and set aside in bowl. Separate onion into rings and add to squashes along with cleaned mushrooms and 1 inch sweet pepper cubes. Toss with a couple tablespoons olive oil and 2 teaspoons of Italian seasoning. 
3. When well mixed spread evenly over potatoes and bake uncovered at 325 degrees about 1 hour, or until potatoes are done. Salt and pepper to taste after baking. You can do this with just potatoes and zucchini, and is great hot or cold.

* I quartered my mushrooms, since I didn't have very many