MEXICAN VEGETARIAN CASSEROLE
Make and share this Mexican Vegetarian Casserole recipe from Food.com.
Provided by Merlot
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients.
- Spoon into a lightly greased 9 x 11 inch baking dish.
- Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
- Bake at 350 degrees F.
- for about 50 minutes.
MEXICAN VEGETABLE CASSEROLE
Green, Gooey, Good. So many veggies, you'll have your daily servings done in one hit! Try adding more bell peppers in different colors for a nice presentation.
Provided by LilPinkieJ
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook ziti according to package directions without salt; drain well.
- Preheat oven to 375°F.
- Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
- Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
- Stir in beans, corn, and chilies. Cook for 5 minutes.
- Remove from heat; add pasta and cheeses, tossing gently.
- Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
- Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 354.3, Fat 7.5, SaturatedFat 4.1, Cholesterol 17.8, Sodium 493.6, Carbohydrate 58, Fiber 11.8, Sugar 8.6, Protein 17.8
VEGETARIAN MEXICAN BREAKFAST CASSEROLE
This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.
Provided by carcrumpler
Categories Breakfast and Brunch Potatoes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
- Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
- Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
- Bake in the preheated oven until set and golden, about 45 minutes.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 13.8 g, Cholesterol 286.3 mg, Fat 30.4 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 17.4 g, Sodium 897.5 mg, Sugar 3.1 g
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