Potatoes, onions and more.

Mashed Potato Veggie Strata

Description

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.

Ingredients

1⁄2CupBottled roasted red sweet peppers
8OunceSour cream*
1TablespoonPre-prepared basil pesto*
1 1⁄4PoundRusset potatoes (Peeled and cut up)
2MediumZucchini (Halved lenghtwise and sliced)
1MediumYellow summer squash (Halved lengthwise and sliced)
1MediumRed sweet pepper (Chopped)
1MediumYellow sweet pepper (Chopped)
1MediumGreen sweet pepper (Chopped)
1MediumOnion (Chopped (1/2 cup))
1TablespoonOlive oil
3⁄4Teaspoonsalt
8OunceCheddar cheese, shredded*

Instructions

  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Set aside. In a large saucepan, cook potatoes in enough lightly salted water to cover for 20-25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
  2. In blender or small food processor, blend roasted sweet peppers until smooth. Transfer to medium bowl. Wisk in sour cream, pesto and 1/4 tsp. salt until smooth. Spread sweet pepper mixture on mashed potatoes.
  3. In 12-inch skillet cook zucchini, summer squash, sweet peppers and onion in hot oil over medium-high until crisp-tender. Season with 1/2 tsp. salt. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, unocvered, about 30 minutes or until heated thoroughly. Let stand 20 minutes before surving.

Summary

Yield
10 Servings
SourceLinda Cobb
Prep time30 minutes
Cook time50 minutes
RecipesVegetarian Gluten-Free Casseroles