Zesty Pantry Potato Stew recipe
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Ingredients
- 2 cups chopped carrots ½ cup texturized vegetable protein (TVP) ¼ cup uncooked long-grain rice 1 onion, sliced 2 (15 ounce) cans sliced potatoes, drained 1 cup salsa ⅛ cup dry sherry ⅛ cup Italian-style salad dressing 2 cups water 1 teaspoon cornstarch ¼ cup dry bread crumbs ½ cup grated Parmesan cheese
Nutrition Info
- 132.1 caloriescarbohydrate: 16.3 gcholesterol: 5.5 mgfat: 3.4 gfiber: 2.4 gprotein: 10 gsaturatedFat: 1.4 gservingSize: -sodium: 494.5 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Zesty Pantry Potato Stew
Directions
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Preheat oven to 250 degrees F (120 degrees C).
In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture.
In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.