It takes about 5 seconds to shred the cheese for this casserole in the food processor—just make sure the cheese is cold before placing it in the food chute.

Recipe by Oxmoor House March 2010

Gallery

Oxmoor House

Recipe Summary

prep:
13 mins
cook:
1 hr 6 mins
total:
1 hr 19 mins
Yield:
6 servings (serving size: 1/6 of casserole)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook 1 additional minute.

  • While bell pepper mixture cooks, arrange half of potato slices in bottom of an 11 x 7-inch baking dish coated with cooking spray. Combine salt and pepper. Sprinkle potato slices with half of salt mixture.

  • Layer potato mixture with half of bell pepper mixture and one-third of cheese. Repeat procedure with remaining half of potato slices, salt mixture, bell pepper mixture, and remaining two-thirds of cheese.

  • Cover and bake at 400° for 40 minutes. Uncover and bake 10 additional minutes or until cheese is lightly browned and potatoes are tender. Sprinkle with cilantro.

  • Serve with: Romaine and Sweet Onion Salad

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

186 calories; calories from fat 0%; fat 6.3g; saturated fat 4.1g; mono fat 1g; poly fat 1g; protein 12.9g; carbohydrates 20.9g; fiber 2.8g; cholesterol 20mg; iron 0.4mg; sodium 643mg; calcium 288mg.
Advertisement
Advertisement