Creamy Potato & Squash Casserole Recipe | Easy Slow Cooker Dinner

YIELD Makes 8 cups

INGREDIENTS

2 pounds russet potatoes, sliced 2 medium yellow squash, cut into 1/4-inch slices 1 cup chopped onions 1 cup chopped red bell pepper 1/3 cup water 2 tablespoons butter 3/4 teaspoon dried thyme leaves 3/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 1/2 cup half and half 8 slices processed American cheese

PREPARATION:

Slow Cooker Directions

1. Place all ingredients into slow cooker except half and half and cheese in the order listed above. Cover; cook on HIGH 3 hours.
2. Remove vegetables with slotted spoon and place in serving bowl. Stir half and half and cheese into slow cooker. Cover; cook 5 minutes or until cheese melts. Whisk until well blended; pour over vegetables.

This recipe appears in: Vegetable Side Dish