Casseroles

Vegetarian Taco Bake

1 package frozen vegetarian ground meat (I typically like to choose soy free veggie options)
Corn tortillas
1 can low sodium diced tomatoes
1 package cheddar cheese
2 cups spinach
1 can mushrooms or about 1 cup fresh cooked mushrooms
1tsp cumin
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

1. Preheat oven to 350 degrees and grease a 9 x 13 in casserole dish. 
2. Heat a non stick skillet over medium heat and add frozen veggie meat. Season with cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper. Cook thoroughly and add mushrooms until cooked. 
3. Meanwhile spread thin layer of diced tomatoes in casserole dish and top with enough corn tortillas to cover the bottom of the dish (you may need to break some in half to fit)
4. Top tortillas with 1/2 veg taco meat with mushrooms, 1 cup spinach and 1/2 container cheddar cheese. Repeat the once more ending with cheese on the top. 
5. Cover the casserole dish with foil and put into the oven for approximately 30 minutes; remove foil and cook another 10 minutes until cheese is browning and bubbly.
6. Remove from oven and let cool before slicing. Enjoy!

Roasted Vegetable Enchilada Casserole

Serves 6-8

1 red bell pepper, chopped
1 cup chopped cauliflower
1 cup chopped portobello mushrooms
1-2 cups spinach depending on taste
2 tsp garlic powder
1 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp cilantro
1/2 tsp cumin
1/2 tsp lime juice
8 corn tortillas
1/2-3/4 bag lite mexican cheese, shredded
1/2 cup red enchilada sauce

1. Preheat oven to 400 degrees
2. Toss chopped red pepper, mushrooms, and cauliflower with 1 tbsp olive oil, garlic powder, cayenne pepper, cumin, lime juice, and cilantro. Place mixture on greased baking pan and roast at for about 20-25 minutes or until vegetables are tender. 
3. Once the vegetable are removed from the oven, lower the temperature to 350 degrees. 
4.  Place 1/3 enchilada sauce on bottom of grease 9x13 inch pan. Layer with 4 tortillas. Add 1/2 vegetable mixture, 1/2 amount of spinach, 1/3 red enchilada sauce, and 1/2 amount of cheese. Complete layer once more so that cheese is the final layer. 
5. Cover with foil and bake for 20 minutes covered. Remove foil and bake additional 10 minutes until cheese begins to brown on top.
6. Remove from oven and let cool. 

Artichoke and Mushroom Spaghetti Bake

3/4 cup fresh sliced white organic mushrooms (could also use baby portobello mushrooms)

1 1/2 cups low fat ricotta cheese

1 can organic diced tomatoes in juice

1/2 package whole wheat spaghetti

1 jar marinated artichokes

1/4-1/2 cup fresh parmesan cheese blend

1/4 cup white onion

1 tsp minced garlic

1 1/2 tsp basil

1 1/2 tbsp oregano

red pepper flakes to taste

salt and pepper to taste

1. Preheat oven to 350 degrees and grease 9 x 13 in baking dish

2. Cook spaghetti until al dente

3. While spaghetti is cooking, spray non stick pan or add 1 tbsp olive oil with minced garlic and onion and cook until fragrant. Add mushrooms and cook until soft. Set aside.

4. Combine ricotta cheese, spices, tomatoes, artichokes,  cooked and drained spaghetti, and mushroom mixture in large bowl and mix until evenly combined. 

5. Pour into baking dish and top with fresh parmesan cheese blend

6. Cover with foil and bake 20-30 minutes until bubbly.