Potato And Tomato Casserole Recipe

• 1 1/2 lbs. potatoes, scrubbed
• Approximately 1 1/2 teaspoon vegetable oil
• 3/4 pound beef tenderloin, thinly sliced
• 2 onions, sliced
• 1 pound tomatoes, sliced
• 1/2 teaspoon dry leaf thyme
• 1/2 c. (2 ounce.) shredded Gouda cheese
• 2/3 c. dairy lowfat sour cream
• Salt and freshly grnd pepper to taste

1. Cook unpeeled potatoes in boiling salted water till tender.
2. Drain potatoes; cold, peel, slice and set aside.
3. Preheat oven to 400 degrees.
4. Lightly grease a baking dish.
5. Heat about 1 Tbsp.
6. oil in a skillet, add in beef slices and cook about 2 min on each side.
7. Remove meat from pan and sprinkle with salt and pepper.
8. Set aside.
9. Arrange a layer of potato slices over bottom of greased baking dish; arrange meat over potatoes and sprinkle with remaining oil.
10. Cover with alternating layer of potato slices, onion slices and tomato slices.
11. Sprinkle with salt, pepper and thyme.
12. In a small bowl, stir together cheese and lowfat sour cream; pour over vegetables in a baking dish.
13. Bake about 15 min or possibly till heated through.
14. Makes 4 servings.

potatoes, vegetable oil, beef tenderloin, onions, tomatoes, dry leaf thyme, gouda cheese, dairy lowfat sour cream, salt

Taken from cookeatshare.com/recipes/potato-and-tomato-casserole-43607 (may not work)