Herbed Veggie Casserole

• 14 cup butter
• 4 new potatoes, scrubbed,unpeeled,cut in 1/4 inch slices
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• 3 sweet red peppers or 3 green peppers, cut in 1/4 inch dice
• 1 onion, thinly sliced
• 12 cup long grain rice
• 3 zucchini, thinly sliced (each about 6 inches long)
• 4 tomatoes, thickly sliced
• 1 cup shredded swiss cheese
• sage sprig (optional)

1. Using some of the butter, grease 10 cup baking dish.
2. Arrange half the potato slices in overlapping rows in dish.
3. Dot with a little of the butter and sprinkle with a pinch of sage, tarragon and salt to taste, layer with half the red peppers, half the onion, half the rice and half the zucchini.
4. Dot with butter, sprinkle with sage, tarragon and salt to taste.
5. Repeat the layers.
6. Arrange the tomatoes over the top.
7. Cover with foil and bake in 350f degree oven for 1 1/2 to 1 3/4 hours or until potatoes are tender.
8. Sprinkle with cheese, cover and bake for about 10 minutes longer or until cheese is melted.
9. Let stand, covered for 10 minutes before serving.
10. Garnish with sage sprigs, (if using).

butter, potatoes, fresh sage, tarragon, sweet red peppers, onion, long grain rice, zucchini, tomatoes, swiss cheese, sage

Taken from www.food.com/recipe/herbed-veggie-casserole-24552 (may not work)