Potato & tomato casserole - ingredients: 1 tbsp olive oil fc, 4 baking potatoes, 1 (14.5 oz) can diced tomatoes, drained fc, 1 (29 oz) can tomato puree fc, 1 large white onion, thinly sliced, 1 cup shredded provolone cheese, 1 cup grated parmesan cheese fc, 1 tsp oregano, 1 tsp basil, salt and black pepper to taste fc, 2 tbsp butter fc. Cooking directions: preheat oven to 350° f. Grease a 13 x 9 inch baking dish with olive oil. Peel and slice potatoes 1/4 inch thick. In a bowl combine diced tomatoes and tomato puree. In prepared baking dish arrange potatoes, tomato mixture and onion in layers, sprinkle each layer with cheeses and seasonings. Dot with butter. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 20 minutes, or until vegetables are tender and top is browned. Makes 8 servings. Fc = food club brand

storage: once opened place unused portion in separate container and refrigerate.

non-bpa can lining

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Tomato Puree (water, Tomato Paste), Citric Acid.