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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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I love this veggie casserole. Can be used as a main dish or side dish. Ingredients:
1 (10 ounce) bag spinach |
4 medium new potatoes, unpeeled and sliced |
4 ounces mushrooms, sliced |
1 cup cottage cheese |
1 small yellow onion, sliced |
2 1/2 cups grated monterey jack cheese |
1 (15 ounce) can tomato sauce |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh basil or 1 teaspoon dried basil |
1/2 teaspoon salt, to taste |
fresh ground pepper |
Directions:
1. In a saucepan over medium heat, cook spinach in about 1 inch of gently boiling water for about 3 minutes; toss with a fork until wilted; drain well and squeeze dry; chop.
2. in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray, layer potatoes, mushrooms, cottage cheese, onions, 1 cup MJ cheese, and spinach.
3. In a saucepan over medium heat, add tomato sauce, parsley, basil, salt, and pepper; simmer for approximately 2-3 minutes or until flavors blend; adjust seasoning to taste.
4. Pour sauce over vegetables.
5. Bake at 350° for 45 minutes or until potatoes are tender.
6. Sprinkle with remaining cheese and bake uncovered for 10 more minutes.
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