Potatoes Italiano Bake
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 (6 ounce) jar marinated artichoke hearts
- 1 medium onion, coarsely chopped
- 1 (24 ounce) package o'brien frozen potatoes, with onion and bell peppers, thawed
- 1 tablespoon diced sun-dried tomato
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne
- 2 cups shredded mozzarella cheese
- 1 egg, lightly beaten
directions
- Preheat oven to 350 degrees. Drain artichoke hearts, reserving marinade. Coarsely dice artichokes.
- In a large frying pan, heat artichoke marinade over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in potatoes, sun-dried tomatoes, and diced artichoke hearts. Remove from heat and let cool 5 minutes. Stir in salt, cayenne, mozzarella and egg. Scrape potato mixture into a generously greased shallow 2-quart baking dish. Cover tightly with foil.
- Bake 20 to 25 minutes, until potatoes are tender and casserole is piping hot. Remove foil and bake until lightly browned on top, 8 to 10 minutes. Let stand 5 minutes before serving.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.