Yield: 4 Servings
|5||Potatoes, peel, boil|
|3 cloves||Garlic, minced|
|½ teaspoon||Dried basil, crushed|
|Milk for mashed potatoes|
|1 medium||Onion, chpd|
|2 mediums||Carrot, sliced|
|15 ounces||Cn red kidney beans, rinsed, drained|
|14½ ounce||Cn whole tomatoes, cut up|
|8 ounces||Cn tomato sauce|
|1 teaspoon||Worcestershire sauce|
|1 cup||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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini