Ingredients
-
1
-
1
-
1
-
1
-
3
-
2
-
1/2
-
1/2
-
1/4
-
1/4
-
4
-
1/8
-
4
-
1
-
Directions
Italian Potato Casserole, Mmm– Tender potatoes with herbs and pepper Adapted from Company’s Coming, diabetic cooking 3/4 cup serving = 1 starch, 1 fruit, 1 milk, I cooked it in a cast iron skillet per the instructions and it was really good! I did swap out the flour for quinoa and chick pea flour I also used cherry tomatoes and nutritional yeast instead of parmesan cheese Next time I’ll definitely be posting a picture as well , This casserole is excellent comfort food, and hard to believe it’s healthy! The recipe is flexible enough to still be a success even if you don’t have the exact amount of ingredients
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Steps
|
1
Done
|
Saut Onion and Garlic in Olive Oil in Medium Nonstick Fry Pan Until Onion Is Soft. |
|
2
Done
|
Combine Evaporated Milk and Flour in Small Bowl, Whisk Until Smooth. |
|
3
Done
|
Slowly Add to Onion, Stirring Constantly, Until Boiling and Thickened. |
|
4
Done
|
Stir in Mustard, Salt, Basil, Sugar and Oregano. |
|
5
Done
|
Arrange 1/2 of the Potatoes in a Greased 2 Quart Casserole. |
|
6
Done
|
Sprinkle With Pepper. |
|
7
Done
|
Layer With 1/2 of the Tomato Slices. |
|
8
Done
|
Cover With 1/2 of the Onion Sauce. |
|
9
Done
|
Repeat Layers. |
|
10
Done
|
Sprinkle With Parmesan Cheese, Cover and Bake in 375f Degree Oven For 45 Minutes. |
|
11
Done
|
Remove Cover and Bake For 20 to 30 Minutes More Until Golden Brown and Potatoes Are Soft. |
