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    You are in: Home / Recipes / Italian Potato Casserole Recipe
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    Italian Potato Casserole

    Italian Potato Casserole. Photo by Student of JESUS

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Derf's Note:

    Mmm-- Tender potatoes with herbs and pepper. Adapted from Company's Coming, diabetic cooking. 3/4 cup serving = 1 starch, 1 fruit, 1 milk

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauté onion and garlic in olive oil in medium nonstick fry pan until onion is soft.
    2. 2
      Combine evaporated milk and flour in small bowl, whisk until smooth.
    3. 3
      Slowly add to onion, stirring constantly, until boiling and thickened.
    4. 4
      Stir in mustard, salt, basil, sugar and oregano.
    5. 5
      Arrange 1/2 of the potatoes in a greased 2 quart casserole.
    6. 6
      Sprinkle with pepper.
    7. 7
      Layer with 1/2 of the tomato slices.
    8. 8
      Cover with 1/2 of the onion sauce.
    9. 9
      Repeat layers.
    10. 10
      Sprinkle with parmesan cheese, cover and bake in 375°F degree oven for 45 minutes.
    11. 11
      Remove cover and bake for 20 to 30 minutes more until golden brown and potatoes are soft.

    Ratings & Reviews:

    • on August 11, 2003

      55

      This is marvelous!!! I used a red jalapeno mustard that i just love...next time i might even try more cayenne hehe... this is absolutely delcious :-) Thanks for the recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2013

      45

      This casserole is excellent comfort food, and hard to believe it's healthy! The recipe is flexible enough to still be a success even if you don't have the exact amount of ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2009

      45

      This was tasty & healthy. I give a firm 4 based on taste, healthiness & ease of preperation. May main advice is to change direction no. 3 from 'stirring constantly until boiling..' to 'stirring constantly until it is a thick blob that you will have to separate by spatula or hand when it's time to layer', because there was definitely no boiling. Just it turning thick rather quickly, even on lower heat. I've made this twice now & the same thing occured both times. It probably would have been fine if I was expecting that to happen. So maybe a slight change in the directions would help?? Just my suggestion. But I would still recommend the dish as my whole family plus house-guest liked it and the adults got 2nds & 3rds. I made along side Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!) which is Chicken Scaloppine w/ Lemon Glaze (low fat & delicious!) , steamed zucchini, yellow squash and broccoli. I like this recipe because it's different & would compliment a lot of different main dishes. I was very pleased with the overall meal. Thanks for sharing, blessings in The Lord Jesus to you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Italian Potato Casserole

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 169.7
     
    Calories from Fat 13
    73%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 2.4 mg
    0%
    Sodium 285.9 mg
    11%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.9 g
    35%
    Protein 7.2 g
    14%

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