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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I adapted this recipe to suit my family's tastes. Enjoy. Ingredients:
2 14-1/2oz. cans sliced potatoes, drained |
1 2.25oz. can sliced ripe black olives, drained |
1 12oz. jar roasted peppers (water-packed), drained and julienned |
1 14oz. can artichoke hearts (not marinated), drained and coarsley chopped |
2-3 cloves garlic, finely minced |
1/4 cup grated parmesan cheese |
3-4 tablespoons extra virgin olive oil |
2 tablespoons butter |
1/4-1/2 cup seasoned breadcrumbs |
Directions:
1. Preheat oven to 350 degrees and spray a casserole dish with non-stick cooking spray and set aside.
2. In a large bowl, combine all ingredients except for the butter and breadcrumbs; mix well to combine.
3. Place into prepared baking dish.
4. Melt the butter and combine with the breadcrumbs.
5. Sprinkle evenly over the potato mixture.
6. Bake, uncovered, 30-45 minutes, until golden brown.
7. NOTE: Sometimes I don't have the artichokes on hand, so I just leave them out and it's equally delicious.
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