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Monday, November 10, 2014

POTATO AND VEGETABLE CASSEROLE

I think I may have mentioned before that I really need to work at eating veggies. I know they're good for you, but other than salads, I really am not a huge fan.   So, when I find a veggie recipe that I really enjoy you know I have to share it.

By-the-way, I apologize for the pics.  It was late when I was making this, and due to standard time the sun was already down meaning the lighting in the kitchen was sad, so I just grabbed my cell phone.

INGREDIENTS:

3-4 medium potatoes (unpeeled and cubed)
1 zucchini, choppped (I went with 2 small since the recipe didn't indicate a size)
¾ cup onion, chopped (I went with green onions)
¾ cup mushrooms chopped
½ cup chopped red pepper
1 cup asparagus chopped into chunks (I left this out, I really dislike asparagus)
1 shredded carrot (I went with 2, because I felt bad about being an asparagus hater)
1 tsp. pepper
1 tsp. kosher salt
1 ¾  cups-2 cups mayo
1 cup shredded mozarella/parmesan cheese mixture

DIRECTIONS:

Preheat the oven to 375 degrees.  Cut up all of the veggies, place in a large bowl and add the salt and pepper; toss lightly.   Pour the veggies out into a 9 x 13 pan   Spread the mayo over the veggies (it doesn't have to be perfect); I actually measured as I went, and it truly amounted to about 1 ¾ cups to lightly cover the veggies.

Place aluminum foil over the top of the dish and cook for one hour.  Remove from the oven, sprinkle the cheeses over the top and place back into the oven for approximately 10 minutes, allowing the cheeses to melt and slightly brown.

The flavor is so yummy!  Must be the mayo.....and the veggies were so dang moist.  

I can see lots of options with this recipe in terms of playing with different herbs and/or different combinations of veggies.  Oh so yummy!!

Enjoy!
(thanks www.makeit-loveit.com for the recipe)

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