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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 4.9 g
  • Cholesterol: 7.8 mg
  • Sodium: 148.8 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Tomato, Potato and Cheese Pie calories by ingredient
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Tomato, Potato and Cheese Pie

Submitted by: LOWSALTCOOK
Tomato, Potato and Cheese Pie

Introduction

This is a wonderful meat alternative and I eat this as a main meal dish with salad or veggie. A layer of cooked shredded potatoes w/chopped onion holds a tasty tomatoes and cheese filling. Cook the potatoes the night before or earlier in the day. Add a fruit cup too! Very filling and yummy! This is a wonderful meat alternative and I eat this as a main meal dish with salad or veggie. A layer of cooked shredded potatoes w/chopped onion holds a tasty tomatoes and cheese filling. Cook the potatoes the night before or earlier in the day. Add a fruit cup too! Very filling and yummy!
Number of Servings: 8

Ingredients

    2 pounds red potatoes (6 large potatoes), boiled and chilled
    1 tsp fresh parsley, chopped
    1/2 cup onion, chopped
    2 tablespoons unsalted butter
    7 ounces Galaxy Nutritional foods, Veggie Shreds Cheddar Flavor (soy product), (approx. 1 3/4 cup)
    3 red tomatoes, sliced 1/4 thick
    1 tsp dry ground oregano
    Non-stick spray
    Flour

Directions

Serves 8

Earlier in the day, cook the pealed potatoes until just tender and refrigerate. Preheat oven to 425 degrees. Lightly spray the 9 1/2 inch pie plate or use an 8 X 8 square backing dish. Dust with flour to prevent sticking.

Shred the potatoes with grater or food processor. Cook chopped onions in a frying pan with a small amount of butter until brown. Add cooked onion and chopped parsley to potatoes. Mix together. Spread the potatoes evenly over the bottom of the prepared baking dish. Press in lightly. Dot with 2 tablespoons of butter. Spread half of the grated veggie cheese shreds over the top of the potatoes.

Arrange sliced tomatoes over the top of the cheese in a single layer. Crumble oregano between finger tips and sprinkle over tomatoes. Top with remaining cheese.

Bake 25 minutes, until cheese is melted and lightly browned. Cut into wedges and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user LOWSALTCOOK.






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