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| Vegetarian Potato and Squash Casserole |
"When you've worked all day you need something that is fast, simple, and versatile...but most importantly delicious. All the butter and juices are absorbed through each layer resulting in a wonderful flavor. Sometimes I leave out the potatoes and add zucchini."
Ingredients :
- cooking spray
- 2 baking potatoes, cut into1/2-inch slices
- salt and ground black pepper to taste
- 3 large yellow summer squash, cut into 1/2-inch slices
- 4 large tomatoes, cut into 1/2-inch slices
- 1 sweet onion, cut into 1/4-inch slices
- 2 tablespoons butter
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H20M |
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- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter.
- Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.
Notes :
- I like to slice the onions thinner than 1/2-inch thick, but that is really just preference.
- Larger squash should be sliced slightly thinner than smaller squash due to larger squash's toughness.
- You may want to slice the largest rounds of potatoes in half because you want the potatoes to be cut approximately the same size.
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