Total Time
55mins
Prep 10 mins
Cook 45 mins

A hearty and nutritious vegetarian casserole that feeds a crowd. I've also made it non-vegetarian by adding a pound of ground beef with the onions and garlic. I plan on trying it with chicken breast as well. Adapted from Cook it Light Pasta, Rice, and Beans by Jeanne Jones (1994).

Ingredients Nutrition

Directions

  1. In a large non-stick skillet heat cumin seeds over low heat until aromatic.
  2. Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
  3. Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
  4. Reduce heat and simmer uncovered for 15 minutes.
  5. Add the corn and zucchini and simmer 5 more minutes.
  6. Add the cooked pasta and the beans and mix well.
  7. At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).
Most Helpful

4 5

My wife loves vegetables and I thought this would be a perfect dish. I was right!! I did make mine using chicken breast. It was a bit dry so next time I will add some salsa and it did need some salt. Thanks for posting