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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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!

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    • 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!

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    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
    19%
    Total Fat 7.5 g
    11%
    Saturated Fat 4.1 g
    20%
    Cholesterol 17.8 mg
    5%
    Sodium 493.5 mg
    20%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 11.8 g
    47%
    Sugars 8.5 g
    34%
    Protein 17.8 g
    35%

    The following items or measurements are not included:

    fat-free ricotta cheese

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