Potato Pepperoni Suppercasseroles, italian ----GH, REVISED---- 5 large potatoes, cut 1/8 thick 1 small onion, diced 1/2 teaspoon salt 8 oz pkg mozzarella,shredded 8 oz cn tomato sauce 1 basil 1 garlic powder 3 1/2 oz pkg sliced pepperoni 2 large tomatoes, cut thin wedges Spray a Dutch oven with cooking spray. Arrange potatoes and onion in bottom Cover, over medium low heat, cook until potatoes are tender, stirring occasionally, 15-20 mins. Sprinkle with cheese, top with half of tomato sauce and spices. Arrange pepperoni and tomatoes over sauce; top with remaining sauce. Cover; cook until tomatoes are heated through. Source: Good Housekeeping. Really good. I added herbs and omitted butter. |
