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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 8 |
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Something I threw together today. TVP is available in health food stores (and in more and more supermarkets, these days). Ingredients:
2 cups chopped carrots |
1/2 cup texturized vegetable protein (tvp) |
1/4 cup uncooked long-grain rice |
1 onion, sliced |
2 (15 ounce) cans sliced potatoes, drained |
1 cup salsa |
1/8 cup dry sherry |
1/8 cup italian-style salad dressing |
2 cups water |
1 teaspoon cornstarch |
1/4 cup dry bread crumbs |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 250 degrees F (120 degrees C).
2. 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.
3. In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
4. Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
5. Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.
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