Red Casserole

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Red Casserole

 

1 pounds red potatoes, sliced 1/8 inch thick

1 cup roma tomatoes, sliced

1 cup thinly sliced red onion, separated into rings

3 tablespoons chopped fresh basil

2 tablespoons sliced ripe olives

1/2 cup vegetable broth

2 teaspoons olive oil

1/2 cup grated parmesan cheese

salt and pepper to taste

 

Preheat oven to 400 degrees. Place 1/3 of the potato slices in a 2 quart

casserole dish sprayed with nonstick cooking spray. Top potatoes with 1/3 of the

tomato slices, 1/3 of the onion slices, 1 tablespoon basil and all of the salt

and pepper.

Repeat the layers except for the salt and pepper. Sprinkle olives over top

layer. Combine broth and oil and drizzle over the casserole. Cover with foil and

bake for 40 minutes. Uncover and bake 25 minutes or until potatoes are tender.

Sprinkle potatoes with Parmesan cheese and bake for 3 minutes or until cheese

melts. Serves 8.