2 large potatoes, peeled
1/2 cup chopped green bell pepper
2 medium onions, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) can mushrooms, drained
1/2 medium tomato, quartered
1 cup Italian-style salad dressing
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease two (8 ounce) pans, place half of potatoes in pan without baking. Place bell pepper and onions in prepared pan. Sprinkle with salt, oregano, basil, mushrooms and tomato. Top with remaining potatoes.
Bake in preheated oven for 20 to 25 minutes, or until potatoes are tender.
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