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    You are in: Home / Recipes / Mexican Vegetarian Casserole Recipe
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    Mexican Vegetarian Casserole
    Mexican Vegetarian Casserole. Photo by Junebug

    Photo by Junebug

    3 Photos of Mexican Vegetarian Casserole

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    Rate it! | Read 49 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Merlot's Note:

    Can be used as a dip for your favorite chips. It disappears quickly!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the first 9 ingredients.
    2. 2
      Spoon into a lightly greased 9 x 11 inch baking dish.
    3. 3
      Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
    4. 4
      Bake at 350 degrees F.
    5. 5
      for about 50 minutes.
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    Ratings & Reviews:

    • on September 16, 2002

      I purposely left out the sour cream before baking this and saved it until last, then added cool sour cream atop steaming casserole when done. Superb! Also added about 1/2 cup more Pace salsa to the recipe. This one gets its stars for its ease in preparation as well as eye-appeal.

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

    • on September 12, 2002

      Wonderful recipe Merlot. I served this as a side dish for our Mexican menu. This was so easy and full of great flavors, colors and textures. My family gave it their hands-down approval. You are right, it would make a great dip as well. Will try that next time. Thanks. Gladys

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

    • on September 22, 2010

      This was delicious, and I liked it better (both nutrition-wise and taste-wise) with the following changes:
      I swapped out the canned corn for frozen, to reduce sodium
      I added a diced and sauteed onion
      I added diced red and green bell peppers
      i added a clove of garlic, diced
      I swapped out the 8 oz sour cream for 2oz sour cream and 2 oz fat free greek yogurt
      I swapped out the 2 cups cheese for 1/2 cup shredded sharp cheddar and 1/2 cup low fat cheddar cheese
      I added oregano, cumin, black pepper, and a packet of Goya Sazon (it's in the spice aisle or else the mexican food aisle)
      In addition to olives and cheddar cheese, I added some coarsely broken Fritos corn chips at the end of the cooking.

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

    Read All Reviews (49)

    Next Recipe

    Vegetarian Mexican Casserole - Plus Low Cal and Low Fat!. Recipe by CaliforniaJan

    Vegetarian Mexican Casserole - Plus Low Cal and Low Fat!

    By CaliforniaJan
    View All Casseroles Recipes

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    Nutritional Facts for Mexican Vegetarian Casserole

    Serving Size: 1 (392 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 593.4
     
    Calories from Fat 294
    49%
    Total Fat 32.6 g
    50%
    Saturated Fat 19.6 g
    98%
    Cholesterol 89.9 mg
    29%
    Sodium 1104.4 mg
    46%
    Total Carbohydrate 49.5 g
    16%
    Dietary Fiber 6.8 g
    27%
    Sugars 4.7 g
    19%
    Protein 28.7 g
    57%
    Detailed Nutrition Values About Nutrition Info

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