Meatless Potato Casserole recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1074.2 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.

  2. Pour vegetable broth into a medium saucepan and bring to a boil. Add TVP and remove from heat. Allow to soften.

  3. 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.

  4. While potatoes cool are cooling, add condensed soup, diced tomatoes, salsa, and chile peppers to the TVP.

  5. 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.

  6. Bake, uncovered, in the preheated oven until potatoes are tender and cheese is melted and golden, about 1 hour.

Recipe Yield

1 2-quart casserole

Recipe Note

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.

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