| Garden Casserole Recipe
1 large onion, sliced
1 medium size sweet red pepper, cut into strips
2 cloves garlic, minced
3 tablespoons of butter or margarine, melted
1/4 cup of all purpose flour
6 small baking potatoes, unpeeled and sliced
one 10 ounce package of frozen cut green beans, thawed
2 cups of Shredded Swiss cheese (8 ounces)
1 cup of Half and Half
1/2 teaspoon of dried whole rosemary
1/2 teaspoon of salt
1/4 teaspoon of pepper
16 strips of sweet red pepper | |
Sauté the first 3 ingredients in butter until crisp tender. Add flour, cook for 1 minute, stirring constantly. Spoon half of onion mixture into a lightly greased 13x9x2" baking dish. Layer half each of potato slices, green beans, and cheese over onion mixture. Repeat layers of onion mixture, potatoes, and green beans. Combine Half and Half and the next 3 ingredients, pour over vegetables. Cover and bake a 375ºF. for 1 hour or until potatoes are tender, sprinkle with remaining cheese, and garnish with 16 red pepper strips. Bake an additional 5 minutes. Yield: 8 - 10 servings |
