Antipasto Potato Bake

Name: Antipasto Potato Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 , 10 serving(s)
Ingredients: 2 (14 1/2 ounce) cans sliced potatoes, drained; 2 (14 ounce) cans water-packed artichoke hearts, rinsed and drained; 2 (7 ounce) jars roasted sweet red peppers, drained; 1 (3 7/8 ounce) can sliced ripe olives, drained; 1/4 cup grated parmesan cheese; 1 1/2 teaspoons minced garlic; 1/3 cup olive oil; 1/2 cup seasoned bread crumbs; 1 tablespoon butter, melted

Submitted by sholman77

"Quick and easy"

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Ready In:: 35mins
Ingredients:: 9
Serves:: 10

ingredients

2 (14 1/2 ounce) cans sliced potatoes, drained
2 (14 ounce) cans water-packed artichoke hearts, rinsed and drained
2 (7 ounce) jars roasted sweet red peppers, drained
1 (3 7/8 ounce) can sliced ripe olives, drained
¹⁄₄ cup grated parmesan cheese
1 ¹⁄₂ teaspoons minced garlic
¹⁄₃ cup olive oil
¹⁄₂ cup seasoned bread crumbs
1 tablespoon butter, melted

directions

In a large bowl, combine the potatoes, artichokes, peppers, olives, Parmesan cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3 qt baking dish. Toss bread crumbs and butter, sprinkle over the top.
Bake, uncovered at 375 for 20 to 25 minutes or until lightly browned.