Name: Meatless Potato Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Vegetable broth - 1 (14 ounce) can; Texturized vegetable protein (TVP) - 2 cups; Olive oil - 1 tablespoon; Baking potatoes, peeled and sliced - 3 small; Condensed cream of mushroom soup - 1 (10.5 ounce) can; Diced tomatoes with green chile peppers - 1 (10 ounce) can; Salsa - ½ cup; Diced green chile peppers - ¼ cup; Shredded Cheddar cheese - 1 ½ cups

Ingredients for - Meatless Potato Casserole

1. Vegetable broth 1 (14 ounce) can

2. Texturized vegetable protein (TVP) 2 cups

3. Olive oil 1 tablespoon

4. Baking potatoes, peeled and sliced 3 small

5. Condensed cream of mushroom soup 1 (10.5 ounce) can

6. Diced tomatoes with green chile peppers 1 (10 ounce) can

7. Salsa ½ cup

8. Diced green chile peppers ¼ cup

9. Shredded Cheddar cheese 1 ½ cups

How to cook deliciously - Meatless Potato Casserole

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.

2 . Stage

Pour vegetable broth into a medium saucepan and bring to a boil. Add TVP and remove from heat. Allow to soften.

3 . Stage

Heat olive oil in a large, nonstick frying pan over medium-high heat. Saute potato slices in the hot oil just until golden, 5 to 7 minutes. Remove from heat and set aside until cool enough to handle.

4 . Stage

While potatoes cool are cooling, add condensed soup, diced tomatoes, salsa, and chile peppers to the TVP.

5 . Stage

Place a layer of potato slices in the prepared baking dish, followed by a layer of the TVP mixture; repeat until done. Top with Cheddar cheese.

6 . Stage

Bake, uncovered, in the preheated oven until potatoes are tender and cheese is melted and golden, about 1 hour.