Home & Garden Casserole
Garden Casserole

Garden Casserole

Garden Casserole


1 Large onion, sliced

1 Medium sweet red pepper, cut into strips

2 Cloves garlic, minced

3 Tablespoon butter, melted

1/4 Cup all purpose flour

6 Small baking potatoes-unpeeled & sliced

1 10 oz. Frozen cut green beans, thawed

2 Cups 8 oz. shredded Swiss cheese

1 Cup half & half

1/2 Teaspoon dried whole rosemary

1/2 Teaspoon salt

1/4 Teaspoon pepper

16 Strips of sweet red pepper


Sauté first 3 ingredients in butter until crisp and tender. Add flour: cook 1 minute. Stirring constantly. Spoon half of onion mixture into lightly greased 13x9x1” inch baking dish. Layer half each of potato slices, green beans & cheese over onion mixture.  Repeat layers of onion mixture, potatoes and green beans. Combine half & half and next 4 ingredients; pour over vegetables. Cover and bake 375’ F. for 1 hour or until potatoes are tender; sprinkle with remaining cheese and garnish with 16 red pepper strips. Yield 8 to 10 servings.




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