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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 46 |
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This recipe is from Good Housekeeping, but I added some alterations and it came out wonderful. An excellent side dish to have with baked chicken, green beans, hot bread, and a glass of white wine. Ingredients:
3 tbsp olive oil |
2 medium onions, cut in quarters and then sliced |
3/4 cup chicken broth |
6 medium potatoes (recipe calls for yukon, but i used red), cut in half and then sliced |
1 can mushrooms, drained |
3/4 tsp salt |
1/4 tsp red pepper |
1 tsp pesto |
1 tbsp italian seasonings |
1/2 cup pepperidge farm stuffing (or any toasted bread crumb) |
1/8 cup parsley (i used fresh minced in the food processor) |
Directions:
1. Using 2 Tbsp olive oil and the Pesto, saute onions until golden brown.
2. Add the mushrooms, chicken broth, and all of the seasonings (except for the parsley).
3. Stir well and cook for an additional 2 minutes.
4. Add the potatoes, stir well to coat evenly.
5. Pour mixture into baking dish (I used a deep pie plate) , cover, and cook at 350 for about an hour and fifteen minutes, or until potatoes are tender to the fork.
6. Meanwhile mix the bread crumbs and parsley.
7. When the potatoes are done, sprinkle the top with the bread crumbs and cook, uncovered, for another ten minutes.
8. Serve and enjoy!
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