Name: Pepperoni Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 15 servings
Cuisine: Europe, Italian
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

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Pepperoni Potatoes

25 min15 servings

"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.

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

Instructions

1 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.

2 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.