Antipasto Potatoes
From foodygirl1979 14 years agoIngredients
- 2 14-1/2oz. cans sliced potatoes, drained shopping list
- 1 2.25oz. can sliced ripe black olives, drained shopping list
- 1 12oz. jar roasted peppers (water-packed), drained and julienned shopping list
- 1 14oz. can artichoke hearts (not marinated), drained and coarsley chopped shopping list
- 2-3 cloves garlic, finely minced shopping list
- 1/4 cup grated parmesan cheese shopping list
- 3-4 tablespoons extra virgin olive oil shopping list
- 2 tablespoons butter shopping list
- 1/4-1/2 cup seasoned breadcrumbs shopping list
How to make it
- Preheat oven to 350 degrees and spray a casserole dish with non-stick cooking spray and set aside.
- In a large bowl, combine all ingredients except for the butter and breadcrumbs; mix well to combine.
- Place into prepared baking dish.
- Melt the butter and combine with the breadcrumbs.
- Sprinkle evenly over the potato mixture.
- Bake, uncovered, 30-45 minutes, until golden brown.
- 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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