Potato-Tomato Scallop Recipe

Name: Potato-Tomato Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped onion; 2 Tbsp. melted butter or margarine; 2 Tbsp. all-purpose flour; 1 tsp. paprika; 1/2 tsp. salt; 1/8 tsp. pepper; 1 c. water; 1 (7 1/2 oz.) can tomatoes; 2 chicken bouillon cubes; 5 c. peeled, thinly sliced potatoes

Servings: persons

1/2 c. chopped onion
2 Tbsp. melted butter or margarine
2 Tbsp. all-purpose flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
1 c. water
1 (7 1/2 oz.) can tomatoes
2 chicken bouillon cubes
5 c. peeled, thinly sliced potatoes

1
Saute onion in butter until barely tender; stir in flour, paprika, salt and pepper.
2
Cook over low heat, stirring constantly, until bubbly.
3
Add water, tomatoes and bouillon cubes. Cook over medium heat, stirring constantly, until bouillon cubes dissolve and mixture thickens.
4
Place potatoes in a greased 2-quart casserole.
5
Add tomato mixture. Cover and bake at 400u00b0 for 1 hour or until potatoes are tender.
6
Yields about 6 to 8 servings.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. chopped onion, 2 Tbsp. melted butter or margarine, 2 Tbsp. all-purpose flour, 1 tsp. paprika, and more.

Yes, Potato-Tomato Scallop falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Tomato Scallop

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