^ I defer to the expert. In 1983, after graduating college and returning to Alaska, I needed cheap meals that could be portioned and frozen. I came up with a recipe I called Batchelor Stovetop Casserole. As many of my recipes do, it has evolved throughout the years. I no longer cook it on the stove top. I discovered that rustic chopping and roasting in the oven made for a less mushy texture and better flavor profile overall. This will be for dinner and future lunches. One large yellow onion, two bell peppers (Red & Orange), baby bellow mushrooms, corn on the cobletts, Yukon gold potatoes (5 small), Polska Keilbasa, 5 cloves sliced garlic, salt, pepper, rosemary and EVOO. Roast in the oven at 400 for about 90 minutes. Prior to roasting...