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Scalloped Potatoes with Tomato

Course Vegetables
Cuisine American
Author Karen

Ingredients

  • ½ chopped onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup water
  • 1 16 oz can stewed tomatoes
  • 2 teaspoons instant chicken bouillon
  • 5 cups potatoes
  • grated Parmesan cheese

Instructions

  • In a microwave safe casserole dish place the onion and butter and cook on full power for 1 1/2 minutes.
  • Blend in flour, seasonings, water, tomatoes and bouillon.
  • Cook on full power for 4 minutes or until thickened.
  • Add potatoes.
  • Cook uncovered for 13-15 minutes on full power.
  • Add grated Parmesan cheese to the top of the casserole.