5 Potatoes, peel, boil
3 cl Garlic, minced
1/2 t Dried basil, crushed
2 T Butter
1/4 t 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 t Worcestershire sauce
1/2 t 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(R) 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.
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