Antipasto Potato Bake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 29 oz canned sliced potatoes, drained
28 oz water-packed artichoke hearts, drained
14 oz roasted red peppers, drained
3.8 oz sliced ripe olives, drained
¼ c grated Parmesan cheese
1 ½ tsp minced garlic
1/3 c olive oil
½ c seasoned bread crumbs
1 Tbsp butter, melted
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Directions: |
Directions:1.In a large bowl, combine potatoes, artichoke hearts, peppers, olives, cheese and garlic. Drizzle with olive oil; toss gently to coat.
2. Transfer to a greased 3 qt baking dish. Toss bread crumbs & butter; sprinkle over top of vegetables.
3. Bake, uncovered at 375 for 20-25 minutes. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Sandy & Steve played an important role in my life with Art… right from the beginning. They hosted the traditional his ‘n her shower before we were married, helped me shop for furniture, let us practice on Scott while just a toddler, shared their obstetrician, Bill Graham, during our pregnancies with Adam and Spencer, introduced us to Frank & Mary’s catfish restaurant in Pittsboro and even moved into the same neighborhood in
Brownsburg.
Through the years, we’ve shared applebutter, Nettles Island, laughter, tears, lunches, Christmas Eve Mexican dinners, rides to Hendricks County Hospital to work and oh, so may more memories.
Happy Anniversary, dear cousins!
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