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Thursday, September 8, 2011

Southwest Casserole

Loosely based on Healthy Tipping Point's Santa Fe Casserole, this is a basic rice and bean based combination plus a whole bunch of vegetables, and a topping of melted cheese.  I think it would also freeze well, just double wrap in foil after cooked and then reheat in a 350 oven. 


Southwest Casserole
1 cup brown rice, cooked according to package directions
canola oil
1 onion, chopped
1 large bell pepper, chopped
1 jalapeno, chopped
1 garlic clove, minced
1 tomato, diced
2 ears corn, kernels removed
1 15 oz. can red beans, drained and rinsed
2 eggs, beaten
3/4 cup milk
3/4-1 cup cheddar, shredded

While rice cooks, heat oil over medium heat in a frying pan.
Saute onion, bell pepper, and jalapeno for a few minutes until soft.  Add in the garlic for the last minute.
In a large bowl, combine the cooked vegetables, rice, tomato, corn, and beans.
Pour the eggs and milk over the top.
Spread in a casserole dish coated with cooking spray.
Sprinkle with cheese and bake at 350 degrees for 30-40 minutes until set.

Here it is pre-cheese and baking, you can see all the veggie goodness.

And post baking, all the cheesy goodness.


If you love tacos like we do around these parts, top with any toppings you like.  Avocado, hot sauce, and sour cream would be especially good.

3 comments:

  1. Mmmmm. Gonna make this this weekend!!

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  2. @*jackie* - I know I can always rely on you to like my taco-themed meals! This made A LOT. You might want to halve it if you don't want to eat leftovers all week.

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  3. This is definitely on my to-make list next week--looks delish! Also, I love your fancy casserole dish.

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