Meatless Potato Casserole recipe
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Ingredients
- 1 (14 ounce) can vegetable broth 2 cups texturized vegetable protein (TVP) 1 tablespoon olive oil 3 small baking potatoes, peeled and sliced 1 (10.5 ounce) can condensed cream of mushroom soup 1 (10 ounce) can diced tomatoes with green chile peppers ½ cup salsa ¼ cup diced green chile peppers 1 ½ cups shredded Cheddar cheese
Nutrition Info
- 311.6 caloriescarbohydrate: 19.6 gcholesterol: 27.2 mgfat: 13.6 gfiber: 3.9 gprotein: 31.7 gsaturatedFat: 6.3 gservingSize: -sodium: 1074.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Meatless Potato Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
Pour vegetable broth into a medium saucepan and bring to a boil. Add TVP and remove from heat. Allow to soften.
Heat olive oil in a large, nonstick frying pan over medium-high heat. Saute potato slices in the hot oil just until golden, 5 to 7 minutes. Remove from heat and set aside until cool enough to handle.
While potatoes cool are cooling, add condensed soup, diced tomatoes, salsa, and chile peppers to the TVP.
Place a layer of potato slices in the prepared baking dish, followed by a layer of the TVP mixture, repeat until done. Top with Cheddar cheese.
Bake, uncovered, in the preheated oven until potatoes are tender and cheese is melted and golden, about 1 hour.