This recipe for Antipasto Casserole, by Christine Morello, is from La Famiglia Campano,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cans Artichoke Hearts-cut in quarters 2 Cans Sliced Potatoes 1 Can Pitted Black Olives cut in half 2 7 oz. jars Roasted Red Peppers, drained and cut in pieces 2 Garlic Cloves chopped 2 C Italian Breadcrumbs 1 Handful Parmesan Cheese 1/2 C Vegetable Oil
Mix together all ingredients and put int 9X15 pan. Sprinkle top with extra breadcrumbs and cheese. Bake at 450 15-20 minutes uncovered.
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