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    You are in: Home / Recipes / Mexican Vegetable Casserole Recipe
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    Mexican Vegetable Casserole

    Mexican Vegetable Casserole. Photo by loof

    1/1 Photo of Mexican Vegetable Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    LilPinkieJ's Note:

    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.

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    Units: US | Metric


    1. 1
      Cook ziti according to package directions without salt; drain well.
    2. 2
      Preheat oven to 375°F.
    3. 3
      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.
    4. 4
      Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
    5. 5
      Stir in beans, corn, and chilies. Cook for 5 minutes.
    6. 6
      Remove from heat; add pasta and cheeses, tossing gently.
    7. 7
      Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
    8. 8
      Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.

    Ratings & Reviews:

    • on February 08, 2009


      This recipe was alright, but I didn't find it great. I won't be making it again sorry.

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    • on January 18, 2009


      This recipe is good. I used it as a starting point substituting with things I already had in the house. My variation included whole wheat elbow macaroni pasta, no green peppers, 1 can of tomato paste with water (for the tomato sauce), mixed beans (instead of black only), cottage cheese (instead of the ricotta) and a nutritional yeast blend for the monterey jack cheese. I also added some red pepper flakes and sriracha for heat. Very tasty and flexible recipe. Thanks for the idea!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2008


      This is good stuff! Nutritious and delicious. I don't care for onions so left them out; I compensated in volume by adding a little more of the other veggies and in flavor by using tomatoes with chilis (Rotel) for the canned tomatoes. I couldn't resist adding just a little monterey jack cheese to the top of the casserole. Absolutely loved this - thanks for posting this winner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Vegetable Casserole

    Serving Size: 1 (368 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.3
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 4.1 g
    Cholesterol 17.8 mg
    Sodium 493.5 mg
    Total Carbohydrate 58.0 g
    Dietary Fiber 11.8 g
    Sugars 8.5 g
    Protein 17.8 g

    The following items or measurements are not included:

    fat-free ricotta cheese

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