This veggie casserole is a favorite comfort food in our home on chilly evenings. The rich filling is packed with creamy potatoes and earthy Brussels sprouts. From time to time, we like to add dill pickle slices for texture and vinegary tang because it’s something that our family loves, but feel free to leave them out if that’s not what your family enjoys.
We know that when we pull this potato bake out of the oven the family comes running, and the kitchen is filled with its delicious aroma. The cheesy-potato topping makes a nice presentation, and everyone enjoys sampling its mouthwatering flavor. Be ready to offer guests the recipe because the requests are sure to follow.
1 pound Brussels sprouts, trimmed and quartered
12 ounces baby portabella mushrooms, quartered
1/2 cup dill pickle slices, halved (optional)
3 pounds potatoes, peeled and diced
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