Red Potato Casserole
Yield
2 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomatoes
fresh, chopped |
|
| 2 | cups |
red skinned potatoes
peeled, cubed |
*
|
| ½ | cup |
red onion
diced |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 2 | teaspoons |
oregano
dried |
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
paprika
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | cups |
tofu
baked or firm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomatoes
fresh, chopped |
|
| 473 | ml |
red skinned potatoes
peeled, cubed |
*
|
| 118 | ml |
red onion
diced |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
basil
fresh, chopped |
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 1E+1 | ml |
oregano
dried |
|
| 59 | ml |
water
|
|
| 2.5 | ml |
paprika
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 473 | 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.
