COWBOY HOT POT

from The Cookbook

Prepared by Chely Wright

Ingredients:	1 onion, sliced 1 red bell pepper, sliced 2 carrots, chopped 3 tablespoons canola oil or olive oil 4 ounces green beans, chopped 1 can (14 oz) baked beans (We decided we would like black beans better) 1 can (7 ounces) corn, undrained 1 tablespoon tomato paste 1 teaspoon seasoned salt (Lawry's is the one we used.) 4 ounces smoked cheese, cubed 1 pound potatoes, thinly sliced (or better yet, in small cubes) 2 tablespoons butter, melted salt and freshly ground black pepper

Directions:	1. Saute the onion, red pepper, and carrots gently in the oil until softened, not browned. 2. Add the green beans, baked beans, corn with liquid, tomato paste and seasoned salt. Bring to a boil, then simmer for five minutes. 3. Transfer the vegetables to a shallow ovenproof casserole dish, and scatter the cubed cheese on top. 4. Cover the vegetable and cheese mixture with the sliced potatoes, brush with melted butter, season with salt and pepper and bake at 375 for 30-40 minutes, until potatoes are cooked and golden brown on top. NOTE: Even though the recipe calls for baking 30 to 40 minutes, we found that the potatoes and vegetables weren't quite done. It may take an hour or a bit more for the casserole to completely cook. Each oven is different, so the first time you make this, keep an eye on it and note how long it takes for your oven to properly cook this casserole. If you happen to be a meat lover, before baking you can mix in some browned ground beef or turkey.