Skip to content
Five layered Potato and Veggie Casserole

Five layered Potato and Veggie Casserole

1 recipe of Corn Saute
3 ears fresh corn, cut off cob
1/2 of red, yellow, orange, green bell pepper -diced
1/2 red onion -thin slices
1/2 carton baby portabella mushrooms, sliced
Red and yellow cherry tomatoes, cut in half
1 lb. shrimp or crawfish
8- oz. fresh salsa or pico de gallo
Diced green onions
1- Heat olive oil in large skillet- sauté onions and peppers first
2-Next add shrimp and sauté
3-Add rest of ingredients and cook another 5-8 minutes
4-Season to taste
* You can just do veggies and no seafood.
With leftovers u can add black beans and/ or yellow rice and stuff creole tomatoes or bell peppers or even with bow tie pasta. You can also add to smothered okra.
2 Idaho baking potatoes, thickly sliced
3-4 large Portabella mushroom caps, cleaned and sliced thick
1 medium red onion, thinly sliced
1 (8-oz.) container pico de gallo
1 (12-oz.) bottle Marzetti Simply Dressed Lemon Vinaigrette
1 (8.5-oz.) Williams Sonoma Dipping Oil (Sun-Dried Tomato Flavor)
Salt, black pepper
Freshly grated parmesan cheese, garnish, optional

  1. Prepare the Crawfish Corn Saute.
  2. Place this in the bottom of your baking dish that is sprayed with PAM. You want a nice layer (not too thick or thin.)
  3. Layer the sliced seasoned potatoes on top of corn saute. Drizzle with the vinaigrette.
  4. Then layer the sliced seasoned mushrooms. Drizzle with the vinaigrette.
  5. Then layer the sliced onions. Drizzle more vinaigrette.
  6. Then sprinkle the pico all over the top.
  7. Drizzle with remaining vinaigrette and some of the dipping oil.
  8. Cover with foil and bake in 350 oven for 30-45 minutes, depending on size of your casserole.
  9. You can sprinkle with the freshly grated parmesan if desired.
Print Friendly, PDF & Email
Back To Top