Potato Casserole
By Mary McDougall
From the McDougall Program for Maximum Weight Loss.
Serves: 6
Prep Time: 15 min
Cook Time: 60 min
Ingredients
2
Onions sliced into rings
1-2
Cloves garlic, minced
1/2 Cup
Water
16 Ounce Can
Chopped tomatoes
8 Ounce Can
Tomato sauce
1/2 Tsp
Dried basil
1/2 Tsp
Dried oregano
1 Tbsp
Parsley flakes
1/4 Tsp
Freshly ground black pepper
1 Tbsp
Soy sauce (optional)
4
Large white potatoes, scrubbed and sliced
Directions
1
Preheat oven to 350 degrees.
2
Place onions and garlic in a medium saucepan with the water. Cook, stirring, over medium heat until the onion softens slightly and is easily separated into rings. Remove from the heat. Stir in the remaining ingredients except the potatoes.
3
Place a layer of the potato slices in a 9 x 13 inch nonstick baking pan. Cover with some of the tomato sauce. Repeat layers until all the potato is used, ending with a layer of tomato sauce.
4
Place a sheet of parchment paper over the vegetables and cover with foil, sealing the edges tightly to keep in the heat.
5
Bake for 1 hour.
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