Cheesy Potato Casserole with Plum Tomatoes
- 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
- 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.
- Stir in sour cream, 1 cup Colby Monterey Jack cheese, Parmesan cheese, butter, crushed tomatoes, salt and black pepper; blend well.
- 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 https://sliceofjess.com/cheesy-potato-casserole-with-plum-tomatoes/
3.5.3251