Tuesday, August 27, 2013

Vegetarian Tex Mex Casserole

So a craving for ground crumbles took over me this week and I bought a bunch of bags of the Boca variety while at publix this week. Too bad they werent on bogo. I decided I was going to make this casserole, some vegetarian cincinatti chili, and who knows what else. So anyhow, we made this last night. The boys tore it up. And I thoroughly got my craving satisfied. Here is the recipe I came up with - try it, enjoy it, share it, mod it.. :)

  • veggie crumbles
  • rigatoni
  • 1 can tomato soup
  • 1/2 vidalia onion
  • 3 cloves garlic
  • frozen corn
  • 1 can black beans
  • a little cheddar
  • rotel
  • chili pepper
  • red pepper (or berbere if you are a berbere addict like me)
  • salt and pepper
  1. boil pasta and set aside
  2. pre-heat oven to 350
  3. in a pan saute the garlic and onions in evoo until onion is translucent
  4. add crumbles, corn, rotel, and black beans until heated thoroughly
  5. add soup and spices and cook until warm
  6. mix pasta into pan
  7. move to casserole and sprinkle a little bit of cheddar over the top
  8. cook in oven for 12-16 minutes depending on your oven
  9. Enjoy!

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