Ingredients

• 2 cups chopped carrots
• 1/2 cup texturized vegetable protein (TVP)
• 1/4 cup uncooked long-grain rice
• 1 onion, sliced
• 2 (15 ounce) cans sliced potatoes, drained
• 1 cup salsa
• 1/8 cup dry sherry
• 1/8 cup Italian-style salad dressing
• 2 cups water
• 1 teaspoon cornstarch
• 1/4 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese

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Instructions

1. Preheat oven to 250 degrees F (120 degrees C).
2. In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture.
3. In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
4. Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
5. Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.