I’m excited to share this recipe with you. This is a yummy recipe that my family loves…especially my daughter, who isn’t a fan of a lot of meats. This is also a good recipe to use right now, when grocery supplies are low, and people aren’t wanting to go to the store. Is the Corona Virus taking its toll on you and your pantry? I had everything for this recipe, in my pantry or refrigerator, except for the bunch of green onions. I purchased that. I’m not sure of the origin of this recipe, because I typed it up for my files. I will tell you that this is not my original recipe.
This recipe says to spoon into a greased 13 x 9 inch baking dish. I decided to use two 8×8 pans. One of the pans, we had for dinner. The other one went to the freezer. Be sure and label the recipe name, the date, and instructions for baking. It’s so nice to be able to pull out a meal from the freezer, when you have a busy day planned. I usually thaw mine over night. I covered mine with foil, for the first 30 minutes, and then removed the foil so the cheese could melt nicely. Enjoy!
MEXICAN VEGETARIAN CASSEROLE
1 c. uncooked rice
1 – 15 1/4 oz. can whole kernel corn, drained
1 – 15 oz. can black beans, rinsed and drained
1 – 10 oz. can tomatoes and green chiles (Rotel or store brand)
1 – 8 oz. Carton sour cream (you can use low fat but not fat free)
1 – 8 oz. jar picante sauce
2 c. (8oz) shredded Cheddar Cheese
1/4 teaspoon pepper
Cook rice according to directions. You should have about 2 1/2 c.. Cool slightly. Combine rice with above ingredients in a large bowl. Spoon into a lightly greased 13 x 9 inch baking dish or two 8 x 8 inch pans.
Sprinkle with:
1 bunch green onions, chopped
1 – 2 1/4 oz. can sliced ripe olives
1 – 8 oz. pkg. Monterey Jack cheese, shredded
Bake one at 350* for 50 minutes.
TO FREEZE: Cover the pan with foil. Label with the recipe title, the date, and cooking instructions.
TO COOK FROM FROZEN: Remove from freezer and thaw overnight. Bake as noted above. I sometimes add extra minutes to the cooking time. Remove the foil for the last 10 minutes of cooking.
It’s hard to mess up this recipe. The last time I made it, I started putting in all of the ingredients and got carried away. I put the green onions and sliced ripe olives in with the rest of the ingredients. Then I looked at the recipe for the topping, and went OOPS! So I dug out a bit of green onions and a few olives, and put them on top. I also added some whole ripe olives, and then the cheese. It all tasted good.
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Have a great day!
Grandma Sherry