SpudOnion Casserole

Make-ahead, cook later - great for potlucks


4 medium potatoes
2 medium onions
1 t dried basil
1 t dried, crushed bay leaf
1 C fat-free, low-sodium vegetable broth
2 T garlic & herb seasoning

Preheat oven to 400F. Peel potatoes and slice thin, cover with cold water. Cut onions in thin slices. Using a shallow baking dish that can be placed on the stove top, layer potatoes, onions, basil, and bay leaf. Continue to layer until all are used up. Pour broth over the top. Sprinkle with garlic & herb seasoning. Bring to a boil on the stove, cover (foil is OK), reduce heat, and simmer for 5 minutes. Bake in oven uncovered for 25 minutes.

4 servings, each 125 calories: 2% from fat (0.26 g), 86% from carbohydrates (27.9 g), 12% from protein (3.9 g). Sodium 16 mg, Fiber 2.5 g.


Healing Heart Hint

Vegetables can also be added as a layer: drained spinach or cabbage, thin slices of zuccini, eggplant or other favorites.

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