Potato Vegetable Bake
3 cups (15 ounces) raw potatoes, thickly sliced
1 (16 ounce) package frozen carrot, broccoli, cauliflower blend
3 cups water
1 (2 1/2 ounnce) jar sliced mushrooms, drained
1/8 teaspoon black pepper
2 tsp italian seasoning
1 (15 ounce) can chunky tomato sauce
3/4 cup reduced fat shredded mozzarella cheese
Preheat oven to 350 degrees. In a medium saucepan, cook potatoes and vegetable blend in water until potatoes are just about tender, about 20 minutes. Drain. Add mushrooms, Italian seasonings, and black pepper.
Spray an 8x8 inch baking dish with nonstick spray. Pour potato mixture into dish. Pour tomato sauce over the top.
Sprinkle mozzarella cheese on top. Bake 30 minutes
Note: 1 cup frozen carrots,1 cup frozen cauliflower, and 1 cup frozen broccoli can be used instead of blended vegetables.
1 cup ( 4oz) diced chicken breast can be added to make it a main dish
