Guest guest Posted October 13, 2000 Report Share Posted October 13, 2000 Dancer, Thanks so much for that casserole recipe! My in-laws are coming next week for a visit and I was wondering what to make that they all might like. My fil is vegan, but the rest of the family is not vegetarian (they used to be) and it's hard to cook for people that eat hamburger helper all the time. :/ They are former Mennonite and Old Order Amish background, so they like their " dutchy " meat and potatoes meals. My mil is recuperating (since April) from a hernia operation that would have healed a lot faster if she would eat more healthy. She currently weighs about 425 pounds and knows she needs to lose it. She just doesn't feel like giving up her food or exercising. Lots of luck there. My fil tries to encourage her, but she just says that he's being insensitive. I've rambled on enough, Thanks again for the recipe, Kerri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2000 Report Share Posted October 13, 2000 Your welcome Kerri, I love that casserole and the bonus is know one knows its healthy LOL. I have lost 200 lbs. eating healthy and it works, your mil can do it just don't use the word diet. I changed the whole way of thinking about food and it worked. Good luck with your dinner. Dancer^ >Dancer, > >Thanks so much for that casserole recipe! My in-laws are coming next >week for a visit and I was wondering what to make that they all might >like. My fil is vegan, but the rest of the family is not vegetarian >(they used to be) and it's hard to cook for people that eat hamburger >helper all the time. :/ They are former Mennonite and Old Order >Amish background, so they like their " dutchy " meat and potatoes >meals. My mil is recuperating (since April) from a hernia operation >that would have healed a lot faster if she would eat more healthy. >She currently weighs about 425 pounds and knows she needs to lose >it. She just doesn't feel like giving up her food or exercising. >Lots of luck there. My fil tries to encourage her, but she just says >that he's being insensitive. > >I've rambled on enough, > >Thanks again for the recipe, > >Kerri > > > >contact owner: -owner >Mail list: >Delivered-mailing list >List-Un: - > >no flaming arguing or denigration of others allowed >contact owner with complaints regarding posting/list >or anything else. Thank you. >please share/comment/inform and mostly enjoy this list > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 Vegetarian Enchilada Casserole 1 28-ounce can diced tomatoes 1 16-ounce bottle chunky salsa 1 6-ounce can tomato paste 2 15-ounce cans black beans, rinsed and drained 1 15 1/4-ounce can whole kernel corn, drained 1 4-ounce can diced green chiles 1 1/2 tablespoons ground cumin 1/2 teaspoon garlic powder 6 corn tortillas In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart electric slow cooker; spread evenly. Top with 2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Cover and cook on the low heat setting about 5 hours. Serve hot. Makes 5 to 6 servings. casseroles_and_crockpots/ My group for all kinds of one-dish meals. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 This sounds great! What does the layering process add? Is that just a way to get the tortillas into the mixture? Could you just stir in pieces instead? Just curious. thnx Vegetarian Enchilada Casserole > Vegetarian Enchilada Casserole > > 1 28-ounce can diced tomatoes > 1 16-ounce bottle chunky salsa > 1 6-ounce can tomato paste > 2 15-ounce cans black beans, rinsed and drained > 1 15 1/4-ounce can whole kernel corn, drained > 1 4-ounce can diced green chiles > 1 1/2 tablespoons ground cumin > 1/2 teaspoon garlic powder > 6 corn tortillas > > In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, > green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of > this mixture into the bottom of a 4-quart electric slow cooker; spread > evenly. Top with 2 tortillas, cutting to fit as necessary. Spread on 1/3 > of the remaining tomato mixture. Repeat these layers 2 more times, ending > with the rest of the tomato mixture; spread evenly over the top. > > Cover and cook on the low heat setting about 5 hours. Serve hot. > > Makes 5 to 6 servings. > Quote Link to comment Share on other sites More sharing options...
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