Cheesy Potato Casserole with Plum Tomatoes
Prep time
Cook time
Total time
When it comes to comfort food, I've always been a tater gal. This Cheesy Potato Casserole is rich, creamy and perfectly balanced. Oh, my YUM!
Serves: 8
  • 2 lb. Red Potatoes, coarsely chopped
  • 1 Yellow Onion, chopped
  • 8 oz. Low Fat Sour Cream
  • 2 cups Shredded Colby-Monterey Jack Cheese
  • 1 cup Grated Parmesan Cheese
  • ¼ cup Butter, melted
  • Salt + Black Pepper, to taste
  • 1 (28 ounce) can Tuttorosso┬« Crushed Tomatoes with Basil
  • 2 tbsp. Chopped Fresh Italian Parsley
  1. Preheat oven to 350F. In a large saucepan cook potatoes and onion in a small amount of boiling water for 15 to 20 minutes; drain off water.
  2. Stir in sour cream, 1 cup Colby Monterey Jack cheese, Parmesan cheese, butter, crushed tomatoes, salt and black pepper; blend well.
  3. Place in a 9 x 13 inch baking dish and top with remaining Colby Monterey Jack cheese and parsley. Bake for 30 minutes or until heated through.
Recipe by Slice of Jess at