4 medium round red potatoes, thinly sliced
1½ cups cubed cooked ham, turkey, chicken, pork, or beef (about 8 ounces)
¾ cup chopped green sweet pepper (1 medium)
⅓ cup chopped onion (1 small)
1 cup (4 ounces) shredded Colby Monterey Jack cheese
Chopped seeded tomato
Ground black pepper
Heat oven to 350 degrees. Grease a 2-quart round or square baking dish.
In prepared dish layer half the potatoes, half the ham, half the sweet pepper, half the onion and half the cheese. Repeat layering using the remaining ham, sweet pepper and onion. Top with the remaining potatoes.
Bake, covered, 45 minutes. Bake, uncovered, about 15 minutes more or until potatoes are tender. Sprinkle with the remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Sprinkle with chopped tomato and black pepper.
Cook's note: Yukon gold potatoes will also work for this casserole because, like red potatoes, they hold their shape well when baked.
@Recipe nutrition:Nutrition values per serving: 315 calories, 12 g fat (6 g saturated fat), 27 g carbohydrates, 3 g fiber, 24 g protein, 56 mg cholesterol, 1010 mg sodium.
"The Ultimate Casserole Cookbook" by the editors of Better Homes and Gardens (2011, Wiley)