Breezy Potatoes Italiano Bake

Making this for dinner tonight along with a green salad. This can be served as a side-dish for a meat meal, or just as is for a meatless main, which is what we use it for.

(adapted from "365 Ways To Cook Vegetarian")

One 6-ounce jar marinated artichoke hearts, or 1-2 cups from a large jar, depending on how much you love marinated artichoke hearts
1 medium onion, coarsely chopped
1 24-ounce or so package frozen Potatoes O'Brien (frozen diced potatoes mixed with onion & peppers), THAWED
1 medium fresh tomato, diced – OR - 2-3 sun-dried tomatoes, oil-packed, or reconstituted dried - chopped
1/4 teaspoon ground cayenne pepper, or to taste
8-ounces mozzarella cheese, grated
1 egg, beaten
1/4 teaspoon salt

Freshly grated Parmesan cheese

Preheat oven to 350. Drain artichoke hearts, reserving marinade (if using artichokes from a large jar, just scoop out some of the marinade from the jar, & coarsely dice. In a large skillet, heat reserved artichoke marinade over medium heat. Add onion & cook, stirring occasionally, until softened. Stir in thawed potato mixture, tomato, & diced artichoke hearts. Add in salt, cayenne pepper, mozzarella, & beaten egg. Scrape mixture into a generously oiled or buttered 2-quart baking dish, sprinkle grated parmesan on top & cover tightly with foil.

Bake approximately 20-25 minutes until potatoes are tender & casserole is heated through. Remove foil & bake an additional 5-10 minutes until lightly browned on top. Let stand at least 5 minutes before serving. If served hot, can be spooned out; if at room temp can be cut into squares.



Grill Master
Staff member
Gold Site Supporter
THis sounds wonderful! I'd have to serve it with a couple of Italian sausages, though.