Fireman Bob's Vegetarian Casserole my way...

Bob Cooney


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!!!

Fireman Bob :)

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6 to 8 ( can be frozen )
30 Min
45 Min
Slow Cooker Crock Pot


1 c
wild rice
2 c
1 pkg
soy burger crumbles
1 large
can whole tomatoes, drained - keep 1/2 cup juice - set aside
3 Tbsp
chili powder
2 tsp
2 pkg
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 c
salsa - your choice on brand
1 lb
cheddar cheese - shredded - divided
1 lb
monterey jack cheese - shredded - divided
14 oz
can green chile - whole - drained - diced fine
2 bunch
cilantro, fresh - chopped


1In a saucepan bring water to a boil. Add rice and stir. Turn heat to low, cover, and simmer for 20 minutes.
2Preheat oven to 375 degrees
3Place 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.
4Cook and stir, breaking up tomatoes, for 10 minutes.
5Take 1/2 cup of tomato mixture and spread on bottom of a 9 x 13 baking pan.
6Place 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.
7Repeat layers with remaining ingredients, beginning with the corn tortillas, and top with remaining Cheddar cheese.
8Cook in the preheated oven for 15 minutes, or until heated through and cheese is melted.
9Sprinkle cilantro on top before serving.

Serve HOT


About Fireman Bob's Vegetarian Casserole my way...

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian