Italian Potato Vegetable Bake
3 cups (15 ounces) raw potatoes, thickly sliced
1 (16 ounce) package frozen carrot, broccoli, cauliflower blend
3 cups water
1 (2 1/2 ounnce) jar sliced mushrooms, drained
1/8 teaspoon black pepper
1 (15 ounce) can chunky tomato sauce
3/4 cup reduced fat shredded mozzarella cheese
Preheat oven to 350 degrees. In a medium saucepan, cook potatoes and vegetable blend in water until potatoes are just about tender, about 20 minutes. Drain. Add mushrooms, Italian seasonings, and black pepper.
Spray an 8×8 inch baking dish with nonstick spray. Pour potato mixture into dish. Pour tomato sauce over the top.
Sprinkle mozzarella cheese on top. Bake 30 minutes
Note: 1 cup frozen carrots,1 cup frozen cauliflower, and 1 cup frozen broccoli can be used instead of blended vegetables.
a scant 1 cup ( 4oz) diced chicken breast can be added to make it a main dish
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