1 medium potato
1 tablespoon olive oil
2 large onions, finely chopped
1 green bell pepper, finely chopped
1 medium head garlic, minced
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
3 pounds potatoes
1 (4 ounce) can cream-style corn
2 tablespoons olive oil
1 box Italian style linguini or cream cheese, cut into pieces
3 (4 ounce) cans mushroom gravy mix
1 pound mozzarella cheese, sliced
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large saucepan over medium heat. Saute onions and green peppers in olive oil for about 5 minutes, stirring with a fork. Stir in garlic and lemon juice. Cook and stir about 30 minutes. Stir in salt, pepper and potatoes. Bring mixture to a boil, then reduce heat to medium heat.
Fluff potatoes with a fork. Stir in cream-style corn, stirring well. Serve flat out with gravy.
In a large bowl, mix potatoes with cream cheese, mushroom gravy mix, mozzarella cheese and peas. Mix until thoroughly combined.