2 cans ( 14-1/2 ounces each ) sliced potatoes, drained
-
2 cans ( 14 ounces each ) water-packed artichoke hearts, rinsed and drained
-
2 jars ( 7 ounces each ) roasted sweet red peppers, drained
-
1 can ( 3.8 ounces ) sliced ripe olives, drained
-
1/4 cup grated Parmesan cheese
-
1-1/2 teaspoon minced garlic
-
1/3 cup olive oil
-
1/2 cup seasoned bread crumbs
-
1 tablespoon butter, melted
Instructions
In a bowl, combine potatoes, artichokes, peppers, olives, Parmesan cheese and garlic. Drizzle with oil; toss gently to coat.
Transfer to a greased 3-qt baking dish.
Toss bread crumbs and butter; sprinkle over top.
Bake, uncovered, at 375 for 20-25 minutes or until lightly browned.
Originally Submitted
12/12/2007
0 Out of 5 from
0 reviews
Enjoy this Antipasto Potato Bake recipe featured on DesktopCookbook. You can add this Antipasto Potato Bake recipe to your own private online cookbook.
Home
Tell
a Friend
Copyright © 2002 - 2011 DesktopCookbook. All rights reserved.
Developed by