Mexican Vegetarian Casserole

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15.25oz can of whole kernal corn
15 oz can of black beans (rinsed and drained)
10 oz can of diced tomatoes with green chiles
8 oz sour cream
8 oz picante sauce (we used regular mild salsa)
2 cups cooked rice (instant brown rice)
1/4 tsp pepper
2 cups shredded cheddar

1 bunch green onions (sliced)
2.25 oz can sliced black olives (we omitted)
2 cups shredded monterey jack (didn't have, so I used mozzarella and sharp cheddar mixed)
1. Combine first 8 ingredients in a large bowl.

2. Spoon into a greased 9x13 inch baking dish.

3. Top with remaining 3 ingredients.

4. Bake at 350 degrees for 50 minutes. Let cool before serving and it will hold together better!

*This had a kick to it, but all the kids ate it.  We really liked it and adding the extra cheese on top was great.  The regular salsa with the diced tomatoes (and chilies) could have been changed so it wasn't so spicy.  I bet we could have even left out the tomatoes (I'll try next time).

Great vegetarian dish!

Mini Quiches

Cheesy Miniature QUICHES*

 

2 c. all purpose flour

½ c. butter, melted

1 ½ tsp. salt (or less)

¾ tsp. ground red pepper

4 c. shredded sharp cheese (or more)

4 eggs (may need to double)

¾ c. milk (May need to double)

8 oz. bacon, cooked and crumbled

½ c. veggies-red onions, chopped, green peppers, chopped

Optional:  spinach

Garnishes:  cucumber slices, carot curls, green onion, etc.

 

 

1. Process flour, melted butter, salt & red pepper until combined.

2. Add cheese, process until well blended.

3.  Spray muffin tin. * For larger muffin tins, take 2 TB. Of the dough and push in the bottom of pan. 

4.   Preheat oven to 350*.

5.  In a bowl, whisk eggs and milk.  I always add a bit of the cheese here. Stir in bacon and other veggies.

6.  Spoon 2-4TB. Filling on top of the dough. 

7.  Bake 20-25 minutes or until center is set.  Cool in pan for 5 minutes.  Remove and serve warm.

 

*I have a fairly large muffin tin pan.  I can never fill the pan up with the filling, unless I double the recipe.

Cheese-filled Shells

Servings 8:
Jumbo Shells (abt. 40)
32 oz. cottage cheese
16 oz. mozzarella cheese
3/4 c. grated parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
1/2 tsp pepper

28 oz prepared spaghetti sauce


Cook jumbo shells until 1/2 of recommended time.  Drain.  Cool in a single layer on pan or waxed paper.  Combine cheese  eggs, oregano, s&p.  Fill each shell with 2TB. mixture. 

Serving Directions:
Thaw (or cook right away).  Spread 1/2 C. spaghetti on bottom of 9X13 pan.  Arrange shells in dish.  Pour remaining sauce over shells.  Warm at 350* for 30 minutes.

Lasagna Roll ups

These are quickly becoming a family favorite (minus child #2.  he won't eat anything with red sauce!)
Another bonus:  you can freeze them!

There are so many variations of these, but I usually take the easy way out and use premade spaghetti sauce...so sue me!  :) If you want something more in depth..scroll to the bottom

9-10 Lasagna noodles
1 jar of spaghetti sauce
2 c. Cottage cheese
1/2 c. Parmesan Cheese
1 Egg (lightly beaten)
2 c. shredded mozarella cheese

1. Preheat oven to 375*
2. Cook the noodles.
3.  Warm up spaghetti sauce
4.  Mix cottage cheese, parmesan cheese and egg together.
5. Spread a small amount of the spaghetti sauce on the bottom of the pan.  (Trust me.  Do this step!)


Spread cheese mixture evenly over each lasagna noodle.
Roll up and place seam side down in the baking dish. 
Top with remaining sauce.

Bake for 30-35 minutes.  Abt. 5 minutes before the dish is finished sprinkle top with mozarella cheese.

Return and finish cooking, until cheese has melted.

**You can freeze these!








Sauce:
1 lb. ground beef
1 onion, chopped
4 cloves of garlic, minced
4 c. spaghetti sauce

Filling:
2 c. cottage cheese
1/2 c. grated parmesan cheese
1 egg (slightly beaten)
1 TB. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
s&p to taste

9 lasagna noodles, cooked
2 c. mozarella cheese, shredded

*Found at Favorite Family Recipes