TACO STUFFED ZUCCHINI BOATS3-4 medium fresh zucchini, cut in half lengthwise½ lb. lean ground beef…
Layered Potato, Mushroom, Onion Casserole
| Layered Potato, Mushroom, Onion Casserole | Print |
Recipe By: Alice Morrow
Layered Potato, Mushroom, Onion Casserole
Ingredients
- 6-8 medium Yukon gold potatoes
- 1 large Vidalia onion
- 1 -8 oz. (Grill-A-Bella) sliced Portabella Mushrooms
- 1-large jar roasted red peppers, drained or 1- 12 oz. jar tomato bruschetta sauce
- Salt, black pepper, garlic powder
- ½ c. Balsamic vinegar
- Olive oil
Instructions
- Wash and slice potatoes into ½” thickness. Do not peel.
- Slice onions ½” thick.
- Place the potatoes, onions and mushrooms in a large bowl.
- Drizzle olive oil, vinegar, salt, black pepper and garlic powder to coat all.
- Add ½ of jar of the bruschetta sauce to the mixture. Blend well.
- Spray baking dish with PAM.
- Place mixture in dish.
- Take remaining bruschetta sauce on top.
- Cover with foil and bake 375 for 45 minutes.
- Remove foil last 5 minutes to brown it up.
Notes
*****If you have any leftover steak or things such as round steak, etc. You can mix leftover steak with leftover potato casserole and make a one dish casserole and serve with green peas with pearl onions.
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