I wanted to share a new-found recipe that I’m pretty sure I’ll be adding to the “Family Favorites” (mental) list. It’s a great vegetarian meal option that can be served as a main dish or as a side with brown rice and sauteed vegetables or a big leafy green salad.
I chose to serve it with brown rice, sauteed onions and butternut squash.
1 medium onion, chopped
2 teaspoons cumin
1 teaspoon oregano
1 Tablespoon garlic powder
Salt & pepper, to taste
1 can vegetarian refried beans
2 cans green chilies
1 cup low-fat cheddar cheese, shredded
1 cup corn, frozen
1/3 cup flour
1/4 teaspoon salt
1 1/3 cups milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites
Arrange half of the green chilies, with onion in a lightly greased 11×7 baking dish. Top with half the cheese. Spoon beans in mounds over the top and spread gently, leaving 1/4 inch border around edge of dish. Top with corn. Arrange remaining chilies over the corn and top with remaining cheese. Set aside.
Combine flour, cumin, oregano, salt and garlic in a bowl; add milk and hot sauce, whisk until thoroughly blended. Add eggs and egg whites and mix. Pour mixture over casserole.
Bake uncovered at 350 degrees Fahrenheit for an hour, or until set.
Let cool 5 minutes then cut into squares to serve.
It’s simple and delicious, just the way I like it! I’ll be adding this to the “Taco Tuesday” rotation when meal planning.
What’s your favorite casserole to prepare?