This easy and very tasty vegetable bake makes a great vegetarian main or a side to any protein. This dish has often made an appearance at our family Christmas table and many a family gathering. Don’t worry too much about individual quantities, a little too much of this, or little of that doesn’t really matter.
Ingredients
- 300gm green beans, tailed and boiled for 3 minutes
- 800gm potatoes, peeled and thinly sliced
- 1/2 cup cream
- 1 cup mozzarella cheese, shredded
- 200gm mushrooms, sliced
- 1 yellow capsicum, cored and sliced
- 1 red capsicum, cored and sliced
- 500ml Napoli sauce
Directions
Preheat oven to 180°C. Grease a large shallow oven proof dish. Place potatoes evenly over the base, season with salt and pepper. Sprinkle cream over the top and bake in the oven uncovered for 25 minutes.
Remove from the oven sprinkle with the mozzarella cheese (1 cup or more if you like it cheesy). Top with the green beans, sliced capsicum and mushrooms.
Pour over the Napoli sauce, it doesn’t need to entirely cover the vegetables.
Bake uncovered a further 20 – 25 minutes or until the vegetables are cooked to your liking.
You will have noticed that I have divided the ingredients between two small dishes but it is totally fine to do it in one large lasagna style dish. I hope you and your family enjoy this recipe as much as we do. Enjoy. Sheryl x
One thought on “Potato, Green Bean, Vegetable Bake”
Delicious! Would make a great meal by itself. So fresh and yum!