By Megan Winfrey

I just love the colors in this week's recipe. So fresh and vibrant! Too bad the colors don't hold out too well after baking - but hey, it makes the preparation all the more enjoyable! This is a simple, delicious dish that pairs equally well with red meat or chicken, or could also serve as a main vegetarian course. Enjoy!

Purple Potato and Summer Squash Casserole

• 10-15 purple potatoes, sliced long-ways
• 5-6 round summer squashes, sliced into rounds
• 1 medium onion, sliced
• 3 cloves garlic, chopped
• 1 17 oz. box of tomato soup (I used Pacific Naturals)
• 2 cups grated cheddar or mozzarella cheese (or a blend of both)
• Salt and Pepper

Preheat the oven to 350ºF

Put a layer of tomato soup into the bottom of a small-medium casserole dish. Start with the sliced potatoes and make a single layer on top of the soup. Next, make a layer of squash slices. Next, sprinkle a layer of sliced onions and chopped garlic. Top with salt and pepper & a 1/2 cup of cheese. (1 cup of cheese will go into the layering, and 1 cup will go on top)

Start again with a layer of soup and repeat that process until the vegetables and soup are all utilized. Top with the remaining cup of cheese, cover with tin foil, and bake for 50 minutes. Remove the tin foil for the last 10 minutes of baking, for a total of 1 hour in the oven.

Let cool for about 10 minutes and serve!