Monday, April 1, 2013
Artichoke and Potato Casserole
Drain contents of two 14 oz. cans of plain artichokes, one 16 oz. can of sliced white potatoes, two small cans of black olives and two small cans of water chestnuts. Roast one large red pepper and slice after cooled into 1/4 inch pieces. Cut artichokes into 1/2 inch pieces. Combine ingredients in a large bowl along with 1/2 cup of Romano cheese, 1/2 cup olive oil, 2 cloves of garlic-chopped fine, and 1 cup of bread crumbs. Mix well and empty into an ungreased 8x8 or 9x9 baking dish. Bake at 350 degrees for 30-35 minutes. The recipe recommended letting the mixture sit a day refrigerated before baking and that's just what I did. Super yummy!