24 June 2014

Potato Casserole

This vegetarian dish has a secret ingredient that is definitely odd - mayo! Ordinary mayo, the kind you use on salad sandwiches and in dressings. And yes, you can use low-fat if you want to.

3-4 med potatoes diced
1 zucchini, diced
¾ cup onion, diced
¾ cup mushroom, sliced
½ cup diced red capsicum,
1 bunch asparagus, cut into chunks
1 carrot, diced
1 tsp pepper
1 tsp salt
1 ¾ -2 cups mayonnaise
1 cup grated mozzarella/parmesan cheese mix

Mix all the vegetables together along with the salt and pepper. Place in an oiled casserole dish. Spread the mayonnaise evenly over the top and cover the dish with foil. Bake covered at 175 degrees for 1 hour. Pull off the foil and sprinkle the cheese on top. Return to the oven and allow to melt and slightly brown for 5 minutes.

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