The Times - Serving Waitsburg, Dayton and the Touchet Valley

I have made this casserole several times EXCEPT I haven't used the artichoke hearts and red pepper. The other person in my household doesn't like red peppers, but the next time I make it, I will get the artichoke hearts and red peppers. I'm thinking it would really enhance the flavor and the red peppers can be picked out ;) So I've made it without those items, and usually added peas.

This recipe makes two dishes; one for freezing, one for dinner. I cut the recipe in half, and it serves approximately six, generously.

1/3 c. olive oil, plus more for baking dishes

Coarse salt and pepper

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