Red Potato Casserole
September 23, 2000 Other Contributors
About
Nice presentation, very colourful, easy and fast to make. This casserole tastes really good and makes enough for two big servings and one little person.
– Kate M. – Tester
Ingredients
| Chopped fresh tomatoes | 2 cups | |
| Peeled, cubed red potatoes | 2 cups | |
| Diced red onions | 1/2 cup | |
| Extra virgin olive oil | 1/4 cup | |
| Chopped fresh basil | 1 Tbsp | |
| Finely chopped fresh parsley | 2 Tbsp | |
| Dried oregano | 2 tsp | |
| Water | 1/4 cup | |
| Paprika | 1/2 tsp | |
| Salt | 1/2 tsp or to taste | |
| Freshly ground black pepper | 1/2 tsp | |
| Diced firm tofu | 2 cups |
Directions
- Combine all the ingredients in a casserole dish and mix well.
- Cover and bake in a preheated 425 degree F oven for 45 minutes.
Source
This recipe was found on Usenet several years ago. The original source is unknown.
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