Squashed potato casserole
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Sweet potato |
| 3 | ounces | Yellow squash; cubed |
| 1 | ounce | Green pepper; chopped |
| 2 | tablespoons | Safflower oil |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Salt |
| 3 | ounces | Basmati rice; cooked |
| 3 | ounces | Amaranth; cooked |
Directions
Preheat oven to 400 degrees. Pierce sweet potato with fork and place in oven for 45 minutes. When potato cools, cut into ½-inch cubes.
Lower heat to 375 degrees. Steam squash andpepper until slightly tender.
Lightly grease 4 x 8 casserole pan with safflower i8l.
Combine all 8ingredients and mix well. Transfer to casserole pan and place in oven for 15 minutes.
From DEEANNE's recipe files