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Harvest Potato Casserole

8 medium red potatoes, washed and quartered
1 sweet onion, sliced thin
1 red pepper, sliced
1 green pepper, sliced

Mix vegetables.
Toss with olive oil.
Spread evenly in a 13X9 baking pan.

Bake for 20 minutes in a pre-heated 450 degree oven.

Remove from oven and toss with
1/2 cup sour cream
1/2 cup ranch dressing (not dry mix)

Sprinkle with
1 cup cheddar cheese
a little crumbled bacon (optional)

Return to oven, now at 325 degrees, for 20 minutes or until cheese in melted and casserole is heated through.

Terri’s notes:
~ Feel free to experiment with some fresh herbs and all sour cream.
~ Easy to adjust for any size family, more of some veggies, less of others, eyeball the amount of sauce. YOU CAN DO IT! And you’ll be glad you did.

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