MEATLESS POTATO CASSEROLE

Meatless Potato Casserole image

I'm a meat eater so I can say the TVP has the exact texture of ground beef. Textured vegetable protein is a healthy alternative to red meats but this meatless potato casserole recipe would be fine with a pound of ground beef.

Provided by jodster52

Categories Main Dish Recipes Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (14 ounce) can vegetable broth
2 cups texturized vegetable protein (TVP)
1 tablespoon olive oil
3 small baking potatoes, peeled and sliced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup salsa
¼ cup diced green chile peppers
1 ½ cups shredded Cheddar cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
Pour vegetable broth into a medium saucepan and bring to a boil. Add TVP and remove from heat. Allow to soften.
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.
While potatoes cool are cooling, add condensed soup, diced tomatoes, salsa, and chile peppers to the TVP.
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.
Bake, uncovered, in the preheated oven until potatoes are tender and cheese is melted and golden, about 1 hour.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 19.6 g, Cholesterol 27.2 mg, Fat 13.6 g, Fiber 3.9 g, Protein 31.7 g, SaturatedFat 6.3 g, Sodium 1074.2 mg, Sugar 2.5 g