Italian Potato Casserole

1. Preheat oven to 350°.

2. In a 2 1/2 quart casserole lightly coated with cooking spray, add in layers half of the potatoes, half the onions, and half of the tomato slices.

3. Season with oregano, basil, salt, and pepper.

4. Sprinkle half of each of the cheeses on top.

5. Repeat layers.

6. Dot with butter.

7. Cover and bake 30 minutes.

8. Uncover and bake about 30 minutes or until potatoes are tender and top is golden.

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Nutrient	Quantity
Total fats	33.9914 g
Protein	29.3414 g
Carbohydrates	71.3038 g
Energy	659.0834 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7868 g
Water	826.7033 g
Aspartic acid	2.1795 g
Calcium, Ca	536.2946 mg
Lutein + zeaxanthin	37.0397 g
Fiber, total dietary	14.9346 g
Fatty acids, total saturated 22:0	0.0261 g
Carotene, beta	2825.3608 g
Niacin	6.8335 mg
Vitamin A, RAE	272.8334 g
Arginine	1.5164 g
Riboflavin	0.6062 mg
Tocopherol, beta	0.0348 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Fatty acids, total saturated 20:1	0.0766 g
Glutamic acid	5.5984 g
Sodium, Na	455.9118 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1032 g
Total lipid (fat)	33.9914 g
Manganese, Mn	1.6573 mg
Fructose	1.2946 g
Proline	0.5796 g
Fatty acids, total saturated 16:0	3.3355 g
Fatty acids, total saturated 8:0	0.0155 g
Sucrose	0.7094 g
Choline, total	79.6638 mg
Sugars, total	32.8092 g
Serine	0.7179 g
Fatty acids, total saturated 10:0	0.0338 g
Fatty acids, total saturated 18:0	1.4749 g
Vitamin B-6	0.9372 mg
Selenium, Se	14.8371 g
Ash	8.4071 g
Fatty acids, total saturated 18:1 undifferentiated	10.5059 g
Pantothenic acid	4.5234 mg
Phenylalanine	0.7021 g
Copper, Cu	1.4893 mg
Betaine	0.189 mg
Thiamin	1.1208 mg
Retinol	10.4 g
Methionine	0.3487 g
Iron, Fe	7.0804 mg
Carbohydrate, by difference	71.3038 g
Phosphorus, P	782.3592 mg
Folate, total	126.9533 g
Tocopherol, gamma	5.0673 mg
Fatty acids, total saturated 4:0	0.0432 g
Lycopene	0.115 g
Alanine	0.7183 g
Cholesterol	5.3333 mg
Valine	0.7228 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	14.1486 g
Glycine	0.8184 g
Carotene, alpha	631.6533 g
Glucose (dextrose)	1.838 g
Fatty acids, total saturated 14:0	0.1898 g
Zinc, Zn	3.6612 mg
Isoleucine	0.5965 g
Tocopherol, delta	1.3705 mg
Fatty acids, total saturated 12:0	0.039 g
Fatty acids, total polyunsaturated	14.9461 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.0014 g
Tocotrienol, alpha	0.031 mg
Vitamin A, IU	5302.966 IU
Folate, DFE	125.2133 g
Tryptophan	0.2621 g
Vitamin C, total ascorbic acid	191.1023 mg
Phytosterols	1.544 mg
Galactose	0.0029 g
Fatty acids, total polyunsaturated 18:1 c	0.0073 g
Fatty acids, total saturated 20:0	0.0261 g
Fatty acids, total saturated 6:0	0.0257 g
Tyrosine	0.5225 g
Vitamin B-12	0.2933 g
Vitamin K (phylloquinone)	106.5496 g
Fatty acids, total saturated	5.3819 g
Histidine	0.3955 g
Fatty acids, total monounsaturated	10.6949 g
Threonine	0.5964 g
Folate, food	126.9533 g
Cryptoxanthin, beta	0.382 g
Vitamin E (alpha-tocopherol)	3.7796 mg
Magnesium, Mg	145.2721 mg
Lysine	0.6507 g
Potassium, K	2128.8288 mg
Cystine	0.2965 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Mozzarella cheese	2 cups	0	0	0
Parmesan cheese	0.33 cup	98.6667	10.6667	1.3333
Tomato	3	186.2069	41.2894	1.6192
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
yellow onion	1	114.84	6.8382	9.396
baking potato	6	0	0	0