Vegetarian Mexican Casserole
"Really good with a hot bowl of Hearty Taco Soup"
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 8 cups brown rice
- 24 zucchini
- 24 summer squash
- 2 -20 ounces black beans
- 16 ounces frozen mixed vegetables
- 2 -16 ounces frozen onions
- 2 large green peppers, diced
- 8 cups cheddar cheese
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 4 tablespoons taco seasoning
- 48 ounces salsa
directions
- Chop Zucchini and Summer Squash into bite size pieces.
- In a large bowl mix everything and pour into a pan sprayed with Pam Spray.
- Bake at 350 for 1 1/2 hours.
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Reviews
-
I tried making this the other day and its very delicious! I cut the recipe way down, only using 3 squash and 4 zuccini and I still ended up with enough leftovers to last me all week. Great main dish for vegetarians.
RECIPE SUBMITTED BY
I'm a mom of 3. My son is 22, married and in the Army. My daughters are 16 and 5. My oldest one is in the Army JROTC and the Nave Sea Cadets and will be going to New Mexico for Culinary School this summer. My little one is in a special Kindergarten class that teaches both English and Spanish.
I work at our church's gym and I cook for our church. I cook every Wed. for 100 to 125 of our church members. I cook a normal meal, a healthy meal and a kids meal.
I also cook for my daughter’s Sea Cadets drills. At the drills there are 40 to 60 teenagers. I am teaching my daughter and another cadet how to cook for their group of cadets. I teach them how to plan the menus for their monthly week-enders. I teach them how to figure how much they need, how much it will cost and then take them shopping for their supplies. We serve breakfast, lunch and dinner.
