Low Fat Red Potato Casserole

• 1 lb red potatoes, sliced 1/8 inch thick
• 1 cup roma tomato, sliced
• 1 cup thinly sliced red onion, separated into rings
• 3 tablespoons chopped fresh basil
• 2 tablespoons sliced ripe olives
• 1/2 cup fat-free chicken broth
• 2 teaspoons olive oil
• 1/2 cup grated parmesan cheese
• salt and pepper

1. Preheat oven to 400 degrees.
2. Place 1/3 of sliced potatoes in a 2 quart casserole dish sprayed with nonstick cooking spray.
3. Top potatoes with 1/3 of the tomato slices, 1/3 of the onion slices, 1 Tablespoon basil and salt and pepper to taste.
4. Continue with layers except for the salt and pepper.
5. Sprinkle olives over top layer.
6. Combine broth and oil and drizzle over the casserole.
7. Cover with foil and bake for 40 minutes at 400 degrees.
8. Uncover and bake 25 minutes or until potatoes are tender.
9. Sprinkle potatoes with Parmesan cheese and bake until cheese is melted about 3 minutes.

red potatoes, roma tomato, red onion, fresh basil, olives, chicken broth, olive oil, parmesan cheese, salt

Taken from www.food.com/recipe/low-fat-red-potato-casserole-61456 (may not work)