VEGETARIAN POTATO AND SQUASH CASSEROLE

Vegetarian Potato and Squash Casserole image

When you've worked all day you need something that is fast, simple, and versatile...but most importantly delicious. All the butter and juices are absorbed through each layer resulting in a wonderful flavor. Sometimes I leave out the potatoes and add zucchini.

Provided by Amy

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h20m

Yield 12

Number Of Ingredients 7

Ingredients

cooking spray
2 baking potatoes, cut into1/2-inch slices
salt and ground black pepper to taste
3 large yellow summer squash, cut into 1/2-inch slices
4 large tomatoes, cut into 1/2-inch slices
1 sweet onion, cut into 1/4-inch slices
2 tablespoons butter

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter.
Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 12.5 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 33.8 mg, Sugar 4.2 g