Spicy Potato Cassserole

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Spicy Potato Casserole

These yummy potatoes have a spicy-hot kick.

 

3 cups (3 medium) russet potatoes, scrubbed and cut into 1/4 " slices

1 cup canned plum tomato halves, drained

2/3 cup skim milk

1/2 cup part skim mozzarella cheese, shredded

2 TB jalapeño peppers, finely chopped

1 TB dried onion flakes

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. ground black pepper

 

Preheat oven to 400° F. Spray a medium casserole dish with vegetable cooking

spray.

 

Place potatoes in a large saucepan with enough water to cover. Bring mixture

to a boil

over medium high heat. Cook until potatoes are fork-tender, about 8 minutes.

Drain

potatoes in a colander.

 

In prepared casserole, combine potatoes, tomato halves, milk, mozzarella,

jalapeño peppers,

onion flakes, paprika, salt, and black pepper. Mix well.

 

Bake until potatoes are golden brown and mixture thickens slightly, about 30

minutes.

 

Serve immediately.

 

Serves: 6.