Wednesday, August 29, 2012

Summer Casserole

  • 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

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