Mexicanvegetablecasserole Recipes

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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



Mexican Vegetarian Casserole image

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.

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed & drained
1 (8 ounce) carton sour cream
1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) can diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onion, chopped
sliced black olives (for topping)
8 ounces shredded monterey jack cheese (for topping)

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



Mexican Vegetable Casserole image

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

4 ounces ziti pasta, uncooked
nonstick cooking spray
2 medium onions, chopped
2 garlic cloves, minced
2 medium carrots, finely chopped
1 green pepper, chopped
1 medium zucchini, chopped
1 (16 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 teaspoon oregano
1 (16 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed
2 tablespoons green chilies, chopped
8 ounces fat-free ricotta cheese
4 ounces monterey jack cheese, shredded

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



Vegetarian Mexican Breakfast Casserole image

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

1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, cubed
1 cup milk
9 eggs, beaten
¾ cup chopped tomato
½ cup chopped red onion
1 bunch cilantro, chopped
½ tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried marjoram
2 cups shredded sharp Cheddar cheese

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