Meatless Potato Casserole

Textured vegetable protein (or TVP) brings hearty texture to this easy meatless potato casserole baked with green chiles, salsa, and Cheddar.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 312 Calories

Ingredients

• 1 tablespoon olive oil
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (14 ounce) can vegetable broth
• 2 cups texturized vegetable protein (TVP)
• 3 small baking potatoes, peeled and sliced
• 1.5 cups shredded Cheddar cheese
• 0.5 cup salsa
• 0.25 cup diced green chile peppers

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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