This is the Winning Recipe of the May 2012 Better Homes and Garden's Prize Tested Recipe, created by Linda Cobb of San Diego, CA. She says: "It's a flavorful way to combine summer vegetables with mashed potatoes. I've served it as a vegeterian man dish as well as a hearty side with grilled meats." *If requiring a gluten-free dish, be sure to check the ingredient list of the starred (*) products.
1⁄2 | Cup | Bottled roasted red sweet peppers |
8 | Ounce | Sour cream* |
1 | Tablespoon | Pre-prepared basil pesto* |
1 1⁄4 | Pound | Russet potatoes (Peeled and cut up) |
2 | Medium | Zucchini (Halved lenghtwise and sliced) |
1 | Medium | Yellow summer squash (Halved lengthwise and sliced) |
1 | Medium | Red sweet pepper (Chopped) |
1 | Medium | Yellow sweet pepper (Chopped) |
1 | Medium | Green sweet pepper (Chopped) |
1 | Medium | Onion (Chopped (1/2 cup)) |
1 | Tablespoon | Olive oil |
3⁄4 | Teaspoon | salt |
8 | Ounce | Cheddar cheese, shredded* |
Yield | |
---|---|
Source | Linda Cobb |
Prep time | 30 minutes |
Cook time | 50 minutes |
Recipes | Vegetarian Gluten-Free Casseroles |