food Zesty Pantry Potato Stew recipe
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Zesty Pantry Potato Stew recipe
    8 servings

Ingredients:

  • 2 cups chopped carrots
  • 1/2 cup texturized vegetable protein (TVP)
  • 1/4 cup uncooked long-grain rice
  • 1 onion, sliced
  • 2 (15 ounce) cans sliced potatoes, drained
  • 1 cup salsa
  • 1/8 cup dry sherry
  • 1/8 cup Italian-style salad dressing
  • 2 cups water
  • 1 teaspoon cornstarch
  • 1/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese

    Instructions:

  • Preheat oven to 250 degrees F (120 degrees C).
  • In a large bowl toss together carrots, TVP, rice and onion.
  • Transfer to a deep, round casserole dish.
  • Press mixture down evenly.
  • Layer potatoes on top of carrot mixture.
  • In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch.
  • Slowly pour over potatoes.
  • Bake, covered, in preheated oven for 1 hour.
  • Remove cover and sprinkle with bread crumbs and Parmesan cheese.
  • Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours.
  • Cool slightly before serving.



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