Easy Garden Potato Casserole Recipe | Comfort Food Classic

Garden Potato Casserole

YIELD Makes 5 servings

INGREDIENTS

1‑1/4 pounds baking potatoes, unpeeled, sliced 1 small green or red bell pepper, thinly sliced 1/4 cup finely chopped yellow onion 2 tablespoons butter, cut into bits, divided 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves Black pepper to taste 1 small yellow squash, thinly sliced 1 cup (4 ounces) shredded sharp Cheddar cheese

PREPARATION:

Slow Cooker Directions

1. Place potatoes, bell pepper, onion, 1 tablespoon butter, salt, thyme and black pepper in slow cooker; mix well. Evenly layer squash over potato mixture; add remaining 1 tablespoon butter.
2. Cover; cook on LOW 7 hours or on HIGH 4 hours.
3. Remove potato mixture to serving bowl. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese melts.

This recipe appears in: Vegetable Side Dish