Vegetarian Enchilada Casserole
If you are looking for a great alternative for meat, try this colorful vegetable casserole. It is sure to satisfy your tummy and delight your taste buds.
Ingredients
- 2 teaspoon canola oil
- 1 medium medium red onion chopped
- 1 medium medium zucchini grated or diced
- 1 (15.5 ounce) can low sodium black beans rinsed and drained
- 1 (14 ounce) can no salt added diced tomatoes rinsed and drained
- 1 1/2 cup frozen corn kernels thawed, can also use fresh
- 1 teaspoon ground cumin
- 12 6" white corn tortillas quartered
- 1 (10 ounce) can red enchilada sauce
- 1 cup reduced fat cheddar cheese
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Instructions
- Preheat oven to 400ยฐF.
- Lightly coat a 9 X 13 inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, and cook stirring often, until starting to brown (about 5 minutes).
- Stir in zucchini, beans, tomatoes, corn, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish.
- Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
- Repeat to form another layer.
- Cover with foil.
- Bake the casserole for 15 minutes.
- Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Recipe Notes
Bethany’s Skillet Chicken and Rice Casserole
Breakfast Casserole
https://www.youtube.com/watch?v=AryWJImcS_g
Ingredients
- 8 slices wheat bread with crusts cut off
- 4 ounces extra lean Canadian bacon
- 1 1/4 cup fat free egg substitute
- 2 cups fat free half and half
- 1 1/2 cups shredded cheddar cheese reduced fat
- 1 tablespoons Italian herb blend no salt added
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Spray casserole dish (9x13) with cooking spray.
- After crust is cut off bread, tear into bite size pieces and place in bottom of casserole dish.
- Beat eggs and then add all other ingredients (reserving 1/2 cup cheese to top of casserole) mixing well.
- Pour on top of bread mixture and top with remaining cheese.
- Optional seasonings: pepper, jalapeno peppers, crushed red pepper.
- Let set in the refrigerator for at least 30 minutes. Bake for 35 minutes.
Recipe Notes
Chicken and Spinach Lasagna
This is a fun twist on an Italian classic, our Chicken and Spinach Lasagna is a healthy and light way to satisfy your craving for lasagna.
Ingredients
- 3 boneless, skinless chicken breasts
- 1/4 tsp black pepper
- 1/2 cup Parmesan cheese low sodium
- 1/3 cup onion chopped
- 8 oz sour cream fat free
- 1 cup 1% Milk
- 10 oz frozen spinach thawed and drained
- 2 10.75 oz cans cream of chicken soup reduced sodium
- 16 oz whole wheat pasta noodles parboiled
- 1 cup shredded mozzarella cheese fat free
Servings:
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Instructions
- Preheat oven to 350 degrees Fahrenheit; spray a 9x13 inch baking pan with cooking spray.
- Poach chicken breasts in water until done. Drain and cut into bite size pieces and place in a large mixing bowl.
- Add parmesan cheese, onion, sour cream, milk, spinach, pepper and cream of chicken soup to the chicken and mix well.
- Place 3 parboiled noodles in bottom of the pan. Spoon 1/3 of the chicken mixture on top. Sprinkle with 1/3 of mozzarella cheese. Repeat layers.
- Bake for 30 to 45 minutes or until mixture begins to bubble. Let rest 10 minutes before cutting.
Recipe Notes
