vegetarian casserole

Name: Vegetarian Casserole
Prep time: 20 min
Cook time: 40 min
Yield: 8
Ingredients: 15 ounce(s) whole kernal corn, drained; 15 ounce(s) black beans, drained; 8 ounce(s) sour cream; 8 ounce(s) pace picante sauce; 2 cup(s) monterey jack cheese; 10 ounce(s) rotel diced tomatoes with green chilies; 2 cup(s) rice, cooked; 1/4 teaspoon(s) black pepper; 2 - green onions, chopped (for topping); 1/4 cup(s) black olives, pitted and sliced (for topping); 8 ounce(s) shredded montetry jack cheese (for topping)

(1 RATING)

62 Pinches

Patsy Weaver

Ruleville, MS

Updated on Oct 25, 2010

All I can say is: Quick, easy and very tasty!

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prep time 20 Min

cook time 40 Min

method ---

yield 8 to 10

Ingredients

15 ounces whole kernal corn, drained
15 ounces black beans, drained
8 ounces sour cream
8 ounces pace picante sauce
2 cups monterey jack cheese
10 ounces rotel diced tomatoes with green chilies
2 cups rice, cooked
1/4 teaspoon black pepper
2 - green onions, chopped (for topping)
1/4 cup black olives, pitted and sliced (for topping)
8 ounces shredded montetry jack cheese (for topping)

How To Make vegetarian casserole

Step 1

Spread all ingredients in a 9 X 11 baking dish except olives, onions and 8 oz cheese. Sprinkle olives, onions and cheese over mixture and bake at 350 degrees for about 40 minutes.
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