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Red Potato Casserole

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Submitted by naniiya

YIELD

2 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 473
CUPS ML TOMATOES
fresh, chopped
2 473
CUPS ML RED SKINNED POTATOES
peeled, cubed *
½ 118
CUP ML RED ONION
diced
¼ 59
CUP ML OLIVE OIL, EXTRA-VIRGIN
1 15
TABLESPOON ML BASIL
fresh, chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh
2 1E+1
TEASPOONS ML OREGANO
dried
¼ 59
CUP ML WATER
½ 2.5
TEASPOON ML PAPRIKA
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
2 473
CUPS ML TOFU
baked or firm

Directions

Combine all the ingredients in a casserole dish and mix well.

Cover and bake in a preheated 425 degree F oven for 45 minutes.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 512 68% from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 926mg 39%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 32%
Sugars g
Protein 47g
Vitamin A 49% • Vitamin C 57%
Calcium 94% • Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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