Potato Casserole with Red Peppers Recipe

Ingredients:

1.5 kg peeled and sliced potatoes
1 large onion, chopped
3 red bell peppers, chopped
1 cup shredded cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano leaves
1 teaspoon garlic powder

Instructions:

Preheat the oven to 375F (190C). Grease a 9×13 inch baking dish with nonstick cooking spray.
Boil the sliced potatoes in salted water until tender. Drain the water and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onions and cook for 3 minutes or until softened.
Add the chopped red peppers and cook for another 5 minutes or until they are tender.
Add 2 tablespoons of all-purpose flour and stir to combine. Cook for 1 minute or until the flour is absorbed into the vegetables.
Pour 1 cup of milk into the skillet and stir until the mixture is smooth. Bring the mixture to a simmer and cook for 5 minutes or until it starts to thicken.
Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried oregano leaves, and 1 teaspoon of garlic powder. Stir to combine.
Add the cooked potatoes into the skillet and stir to coat with the sauce.
Transfer the potato mixture into the prepared baking dish and sprinkle 1 cup of shredded cheddar cheese on top.
Bake for 30-35 minutes or until the cheese is melted and bubbly.
Serve hot and enjoy your delicious potato casserole with red peppers!

Verdict:

This potato casserole with red peppers is a perfect comfort food that is easy to make and great for feeding a crowd. The combination of tender potatoes, sweet red peppers, and cheesy sauce makes this dish a flavorful and satisfying meal that everyone will love.

Serving Suggestions:

Serve this potato casserole with red peppers as a side dish for your favorite meat or enjoy it as a vegetarian main course. This casserole also tastes great as leftovers, so make a big batch and save some for later.

Potato casserole with red peppers