Garden Casserole

½ onion, sliced
2 medium peppers of your choice, diced
2 cloves garlic, minced
3 T butter, melted
¼ c flour
6 small baking potatoes, thinly sliced
1 (10) package frozen cut green beans, thawed
2 c Colby-Jack Cheese, Shredded
½ c half- and- half
½ c chicken broth
½ tsp. dried rosemary
½ teaspoon salt
¼ tsp. pepper

Saute onion, pepper and garlic in butter until crispy-tender.
Add flour; cook for 1 minute, stirring constantly. Spoon half of the onion mixture into a lightly greased 9x13 pan or crockpot.

Layer half the onion mixture, potatoes, half the green beans, sprinkle with salt and pepper. Top with half the cheese. Repeat layering. Set aside.

In a small bowl, combine half-and-half, broth, & salt and pepper. Pour over vegetables.

Cover and bake at 375o for 1 hr. or until the potatoes are tender. Or cook in crock pot on low for 6 hrs and high for 4hrs.