Recipe Instructions:
Ingredients
cooking spray
2 baking potatoes, cut into1/2-inch slices
salt and ground black pepper to taste
3 large yellow summer squash, cut into 1/2-inch slices
4 large tomatoes, cut into 1/2-inch slices
1 sweet onion, cut into 1/4-inch slices
2 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter.
Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.
Cook's Notes:
I like to slice the onions thinner than 1/2-inch thick, but that is really just preference.
Larger squash should be sliced slightly thinner than smaller squash due to larger squash's toughness.
You may want to slice the largest rounds of potatoes in half because you want the potatoes to be cut approximately the same size.
