Recipe: Cheesey Potatoe Casserole

[Guest guest]

Well, it took me all day and a solid half hour looking through a

cookbook to figure out what to cook last night. I found a recipe that

I adapted to what I had in the house. This is a " chunky " casserole so

cut your veggies in large pieces.

 

3-4 large waxy potatoes (approx 1 1/2 lbs), cut into large wedges, do

not peel

2-3 tbsp butter/marg

1 red onion

1-2 cloves garlic, crushed

3-4 small to medium fresh carrots, cut into sticks no more than 2 "

1 container extra firm tofu

1/2-1 c chopped broccoli, including some stem

spices such as paprika, black pepper, thyme, chili powder

1 can Campbell's nacho cheese soup

1/2 c shredded cheese mix (I used an Italian blend)

 

1. Cut tofu into large chunks and steam 8-10 minutes.

2. Boil the cut potatoes for about 10 min, drain and set aside when done.

3. Melt butter/marg in skillet, cut the onion in half and then slice

each half. Add onion and crushed garlic to melted butter. Saute

stirring frequently until onion begins to soften. Add the carrots,

broccoli, tofu and any other veggies you're using. Toss until

everything is covered with the butter then add your spices. Saute for

another minute, then add the nacho cheese soup and approx. 1/4 can of

water. Stir until incorporated.

4. Lay your potatoe wedges in a shallow casserole dish. Pour the

cheesey veggie mix on top. Sprinkle with the shredded cheese.

5. Bake at 400 for 30 minutes, or until bubbly and potatoes are cooked

through. Let stand a few minutes before serving.

 

Enjoy with a side salad and a glass of something cold!