Recipe Overview:
| Servings: | 8 |
| Preparation Time: | 20 minutes |
| Cook Time: | 30 minutes |
Ingredients
| 2 |  |
pounds | |
small red potatoes, coarsely chopped |
| 1 | |
large | |
onion, chopped |
| 1 | |
(8 ounce) carton | |
sour cream |
| 2 | |
cups | |
shredded Colby-Monterey Jack cheese |
| 1/4 | |
cup | |
butter, melted |
|
|
Salt and black pepper to taste | ||
| 1 | |
(28 ounce) can | |
Tuttorosso® Crushed Tomatoes in thick puree with basil |
Directions:
- Preheat oven to 350oF. In a large saucepan cook potatoes and onion in a small amount of boiling water for 15 to 20 minutes; drain off water.
- Stir in sour cream, cheese, butter, TUTTOROSSO® CRUSHED TOMATOES in thick puree with basil, salt and pepper; blend well.
- Place in a 13x9x2 inch baking dish. Bake for 30 minutes or until heated through.
Nutritional facts per serving:
|
Calories 330 Fat 20g Cholesterol 55mg Sodium 610mg Carbohydrate 28g |
Fiber 2g Protein 10g Vitamin A 20% Vitamin C 50% Calcium 20% Iron 6% |
Cooking Hint:
To get your money's worth, use the wrappers from butter and margarine sticks to grease baking pans.