Saturday, July 12, 2008

Recipe: Potato, Onion, and Salsa Casserole

The original recipe came from an organic foods website.  I chose to use red potatoes, which have less starch than russets.  Salsa is healthy and fat free, and I use soy cheese, which means no cholesterol or saturated fats!  They go well with veggie tacos, burritos, taquitos, and even tostada salad. 

Ingredients:

1-16 oz. jar of salsa
1 tbsp. olive oil
1-5# bag of red potatoes, peeled and thinly sliced
1 sweet onion, thinly sliced
2 tbsp. parsley, freshly chopped
salt and pepper, as desired
1 pkg. shredded cheese*
1 pkg. Seitan Cubes, sliced (optional)

*Veggie Shreds by Galaxy Foods Monterey Jack and Cheddar Blend

Directions:

1. Oil a large baking dish.  Place ½ of the potato slices over the bottom of the pan in an even layer.  Top with half of the onion slices and sliced Seitan if you choose.  Sprinkle lightly with salt and pepper, and dot with half the salsa.  Place the other half of the potatoes, onions, and parsley over the first layer.  Cover with the remaining salsa and parsley. 

2. Cover with aluminum foil and bake at 350°F for about an hour, until potatoes are tender, and cooked through. 

3. Sprinkle the top with grated cheese and place under the broiler for just a minute or so. 

Servings:  Approximately 8.

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