Potato, Tomato & Onion Casserole (microwave) 1 large onion, cut in half and thinly sliced 2 garlic cloves, minced 1 Tbs. chopped fresh or 1 tsp. dried thyme Olive or salad oil 1-1/2 lbs. baking potatoes (about 3 medium-size potatoes) 14.t to 16 oz. can stewed tomatoes 1/2 tsp. pepper 1/4 tsp. salt 3 Tbs. dried bread crumbs 1 Tbs. parmesan cheese
1. In medium bowl, cook onion, garlic, thyme, and 1 tablespoon oil, covered, on high 5 to 7 minutes until tender, stirring halfway through cooking. 2. Meanwhile, peel potatoes and slice 1/4-inch thick. Stir potatoes, tomatoes, pepper and salt into onions; spoon into 2-quart shallow casserole. Cook, covered, on high 20 to 24 minutes until tender, stirring three times during cooking. 3. In 1-cup glass measure, combine 1 tablespoon oil, bread crumbs, and Parmesan cheese. Cook on high 1-1/2 to 2-1/2 minutes until crumbs are browned, stirring twice during cooking; sprinkle crumb mixture over potatoes. Makes 4 servings, each about 265 calories. Marsha & The Furry Fab Five --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
