fireman bob's vegetarian casserole my way...

Name: Fireman Bob's Vegetarian Casserole my way...
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) wild rice; 2 cup(s) water; 1 package(s) soy burger crumbles; 1 large can whole tomatoes, drained - keep 1/2 cup juice - set aside; 3 tablespoon(s) chili powder; 2 teaspoon(s) cumin; 2 package(s) taco seasoning mix - heat level your choice; 2 large corn tortillas - 12 inch packages; 2 large cans refried beans, vegetarian - divided; 2 large jalapeno peppers - seeded - diced fine; 2 cup(s) salsa - your choice on brand; 1 pound(s) cheddar cheese - shredded - divided; 1 pound(s) monterey jack cheese - shredded - divided; 14 ounce(s) can green chile - whole - drained - diced fine; 2 bunch(es) cilantro, fresh - chopped

64 Pinches 1 Photo

Bob Cooney

Cottonwood Heights, UT

Updated on May 26, 2014

I was asked to create a Vegetarian Casserole for my Friend Kathy W. This would be my version of that meal... I hope You all enjoy!!! Sincerely, Fireman Bob :)

Rate

prep time 30 Min

cook time 45 Min

method Slow Cooker Crock Pot

yield 6 to 8 ( can be frozen )

Ingredients

1 cup wild rice
2 cups water
1 package soy burger crumbles
1 large can whole tomatoes, drained - keep 1/2 cup juice - set aside
3 tablespoons chili powder
2 teaspoons cumin
2 packages taco seasoning mix - heat level your choice
2 large corn tortillas - 12 inch packages
2 large cans refried beans, vegetarian - divided
2 large jalapeno peppers - seeded - diced fine
2 cups salsa - your choice on brand
1 pound cheddar cheese - shredded - divided
1 pound monterey jack cheese - shredded - divided
14 ounces can green chile - whole - drained - diced fine
2 bunches cilantro, fresh - chopped

How To Make fireman bob's vegetarian casserole my way...

Step 1

In a saucepan bring water to a boil. Add rice and stir. Turn heat to low, cover, and simmer for 20 minutes.

Step 2

Preheat oven to 375 degrees
Step 3

Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, green chile, and taco seasoning in a Large Dutch Oven and bring to a boil over medium high heat.
Step 4

Cook and stir, breaking up tomatoes, for 10 minutes.
Step 5

Take 1/2 cup of tomato mixture and spread on bottom of a 9 x 13 baking pan.
Step 6

Place one layer of corn tortillas in a lightly greased 9 x 13 inch baking dish. Layer with one quarter of the beans, jalapeno peppers, rice, salsa, soy mixture, cheddar cheese, monterey jack cheese.
Step 7

Repeat layers with remaining ingredients, beginning with the corn tortillas, and top with remaining Cheddar cheese.
Step 8

Cook in the preheated oven for 15 minutes, or until heated through and cheese is melted.
Step 9

Sprinkle cilantro on top before serving. Serve HOT ENJOY !!!
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