Potato And Veggie Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great for potluck or family meals. Mashed potatoes get fancy in this easy to make recipe. Pieces of chopped and sautéed vegetables add flavour to your potatoes. Easy to prepare. Just slide in the oven to finish while getting the rest of the meal ready. Ingredients:
6-8 medium potatoes, peeled and cut into quarters |
note: yukon gold or russet potatoes taste good in this recipe as well. |
2 tbsp. butter |
2 tbsp. extra-virgin olive oil, divided |
4-6 tbsp. milk |
1 medium onion, chopped |
2 ribs of celery, peeled and chopped |
1 green or red bell pepper, chopped |
salt to taste |
pepper to taste |
4 tbsp. freshly grated parmesan or romano cheese (optional) |
paprika to garnish |
note: again, the irish in me adds cooked, chopped cabbage ;-) |
Directions:
1. Preheat oven to 450°F.
2. Cook the potatoes in boiling salted water until tender, about 20 minutes.
3. Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and bell pepper for approximately 7 minutes, or until tender, stirring often.
4. Set aside.
5. When the potatoes are done, drain them well and return to the saucepan.
6. Add butter and milk.
7. Mash together well.
8. Add the sautéed vegetables.
9. Season the mixture to taste with salt and pepper.
10. Spread the remaining tablespoon of olive oil in an 8 x 8 or 9 x 9 casserole dish.
11. Spoon mashed potatoes into the dish and sprinkle with grated Parmesan or Romano cheese and paprika.
12. Bake for 25 minutes or until golden brown.
13. Serves 4–6
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