Potato, Tomato And Onion Casserole - cooking recipe

Ingredients

1 large onion, cut in half and thinly sliced
2 garlic cloves, minced
1 Tbsp. chopped fresh or 1 tsp. dried thyme
olive or salad oil
1 1/2 lb. baking potatoes (about 3 medium size)
1 (14.5 to 16 oz.) can stewed tomatoes
1/2 tsp. pepper
1/4 tsp. salt
3 Tbsp. dried bread crumbs
1 Tbsp. Parmesan cheese

Preparation

In medium bowl cook onion, garlic, thyme and 1 tablespoon oil, covered, on High 5 to 7 minutes, until tender, stirring halfway through cooking.
Meanwhile, peel potatoes and slice 1/4 inch thick.
Stir potatoes, tomatoes, pepper and salt into onions. Spoon into 2-quart shallow casserole.
Cook, covered, on High 20 to 24 minutes, until tender, stirring 3 times during cooking.
In a 1-cup glass measure combine 1 tablespoon oil, bread crumbs and Parmesan cheese.
Cook on High 1 1/2 to 2 1/2 minutes, until crumbs are browned, stirring twice during cooking.
Sprinkle crumb mixture over potatoes.
Makes 4 servings.
Each serving: About 265 calories, 8 g fat, 1 mg cholesterol and 490 mg sodium.