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Layered Potato, Mushroom, Onion Casserole

Layered Potato, Mushroom, Onion Casserole

Layered Potato, Mushroom, Onion Casserole
Layered Potato, Mushroom, Onion Casserole
Layered Potato, Mushroom, Onion Casserole
 
Layered Potato, Mushroom, Onion Casserole
Recipe By:
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
  1. Wash and slice potatoes into ½” thickness. Do not peel.
  2. Slice onions ½” thick.
  3. Place the potatoes, onions and mushrooms in a large bowl.
  4. Drizzle olive oil, vinegar, salt, black pepper and garlic powder to coat all.
  5. Add ½ of jar of the bruschetta sauce to the mixture. Blend well.
  6. Spray baking dish with PAM.
  7. Place mixture in dish.
  8. Take remaining bruschetta sauce on top.
  9. Cover with foil and bake 375 for 45 minutes.
  10. 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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