5 Potatoes, peel, boil
3 cl Garlic, minced
1/2 ts Dried basil, crushed
2 tb Butter
1/4 ts Salt
Milk for mashed potatoes
1 md Onion, chpd
2 md Carrot, sliced
15 oz Cn red kidney beans,
-rinsed, drained
14 1/2 oz Cn whole tomatoes, cut up
10 oz Corn
8 oz Cn tomato sauce
1 ts Worcestershire sauce
1/2 ts Sugar
1 c Cheddar cheese, shredded
In a small saucepan cook garlic and dried basil in butter 15 secs. Add to
mashed potatoes along with salt. Gradually beat in enough milk to make
light and fluffy. Set aside. For filling, in a medium saucepan cook onion
and carrot in hot oil until onion is tender but not brown. Stir in kidney
beans, tomatoes and their juice, corn, tomato sauce, Worcestershire sauce,
and sugar. Heat until bubbly. Transfer vegetable mixture to an 8x8x2″
square baking pan. Spread mashed potatoes over top. Sprinkle with cheddar
cheese. Bake, uncovered, in a 375F oven 10 minutes or until heated through
and cheese begins to brown.
This is really very good. I’d like to cut back on the beans and maybe add
TVP with it or even (gasp) tofu. I changed the recipe a bit, especially
where the tomatoes were concerned. I was supposed to drain them but didn’t.
From
Yields
4 Servings