HEARTY POTATO CASSEROLE

HEARTY POTATO CASSEROLE

HEARTY POTATO CASSEROLE
 
HEARTY POTATO CASSEROLE
Recipe By:

Ingredients
  • 5-6 medium red potatoes
  • 3 medium zucchini, cut into ¼” slices, optional
  • 3 T. butter
  • 3 T. flour
  • 1 t. chicken-flavored bouillon granules
  • 1 ½ c. milk
  • 1 c. shredded cheddar cheese
  • 1 (2-oz.) jar diced pimentos, drained
  • 1 t. dried thyme
  • 1 (2.8-oz.) can French-Fried Onion Rings
  • 4-6 slices of thick bacon, cut into pieces
  • Salt, red/black pepper

Instructions
  1. Cook potatoes in boiling salted water until tender, about 20-30 minutes.
  2. Drain and cool to the touch.
  3. Peel and cut into ¼” slices. Set aside.
  4. Cook the sliced zucchini in salted boiling water for about 3-5 minutes. Drain well and set aside.
  5. Cook cut bacon in a skillet until crispy. Drain bacon on paper towels. Discard drippings.
  6. Melt butter in saucepan over low heat.
  7. Add flour and bouillon, stirring until smooth.
  8. Cook for 1 minute, stirring constantly.
  9. Gradually add milk. Cook over medium heat, stirring constantly until thick and bubbly.
  10. Remove from heat.
  11. Add cheese, pimento and thyme. Stir until cheese is melted. Season to taste.
  12. Layer half of potatoes, then zucchini and then sauce in a lightly greased 2 qt. casserole.
  13. Repeat layers until all is used.
  14. Cover and bake at 350 for 30 minutes.
  15. Remove cover and sprinkle with onion rings and crumbled bacon.
  16. Bake uncovered another 5-8 minutes.

 

 

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