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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.