"On lazy Saturdays, my family really enjoys this comforting casserole," writes Brenda Schrag. The Farmington, New Mexico cook relies on convenient O'Brien potatoes, bits of pepperoni, mozzarella cheese and sweet red pepper for the hearty dish.
Pepperoni Potatoes
Pepperoni Potatoes
Prep Time
20 min
Cook Time
25 min
Yield
12-15 servings
Ingredients
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 package (28 ounces) frozen O'Brien potatoes, thawed
- 1/4 cup chopped sweet red pepper
- 1 cup frozen corn, thawed
- 1 cup shredded part-skim mozzarella cheese
- 1-1/2 ounces sliced pepperoni (about 25 slices), quartered
Directions
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in seasonings.
- In a greased 13x9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
Nutrition Facts
1 each: 127 calories, 6g fat (3g saturated fat), 17mg cholesterol, 304mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 5g protein.
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