Roasted Veggie Stacked Enchiladas

I made this tonight and I loved them, but I do love roasted vegetables, so that probably had something to do with it :) I will definitely be making these again!

Recipe from: www.twopeasandtheirpod.com
Roasted Vegetable Stacked Enchiladas
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
Small corn tortillas
2 cups Monterey Jack cheese

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, and cilantro. Stir and season with salt and pepper.
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Rice and Vegetable Pie

So I got this recipe from a friend who also has a food blog. She is so much better at updating hers than I am at updating mine! Her website is atspofsugar.blogspot.com so you should totally check it out. Anyway, I adapted this recipe from her Chicken Pot Pie recipe. It's yummy so you should definitely try it!

1 box Uncle Ben's Long Grain and Wild Rice cooked per pkg. instructions.
1 1/2 cans cream of mushroom soup  (can use cream of chicken too)
2 lrg carrots sliced
2 small red potatoes cut into cubes
1/2 cup frozen peas
1/2 cup frozen corn
2 cups vegetable, or chicken broth
salt and pepper
1 pkg crescent rolls

Preheat oven to 350 degrees. Cook wild rice. Bring 2 cups of vegetable stock to boil, then add chopped carrots and potatoes and simmer until cooked. Add the peas and carrots to broth for the last 2 minutes. Drain. In a large bowl combine all ingredients except for crescent rolls. Stir well to combine. Spread into an 8x9 cassarole dish. Unroll crescent dough and pinch edges together and cover rice mixture with crescent dough. Cook for 35-40 min. or until crescents are golden brown. You can always add shredded chicken to this is you want.

Chili Relleno Casserole

1/2 cup butter
2 cans green chili's (I used the chopped 7 oz ones)
2 cups shredded cheese
3 eggs
3/4 tsp. salt
2 cups milk
1 cup Bisquick or biscuit mix

Melt butter in a 9x13 dish. Arrange chiles in a layer over the bottom of the dish. Cover with cheese. Blend eggs, milk, salt and bisquick mix and pour over chiles and cheese. Bake at 350 for 35-40 min, or until golden.

Broccoli, Cheese, and Rice Cassarole

2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper

Preheat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter, and garlic in a food processor until coarsely ground, set aside. Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Turn off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Sweet Tamale Pie

2 bag bocca crumbles
2 pkgs. Jiffy muffin mix, prepared according to pkg directions
3 cans tomato soup
1 onion diced
1 can corn drained
1 can olives, sliced
1 1/2 tsp. garlic powder
2 1/2 tsp. chili powder
1 Tbs. taco seasoning
1 tsp. oregano

Saute onion in olive oil until the onion becomes transparent and soft. Add bocca crumbles and cook until warmed through. Put in a bowl and mix in tomato soup, olives, corn, and spices. I like to taste it and see if I think it needs any more spices (the measurements on the spices is just an estimate). Pour this mixture into a 9x13 baking dish and mix up the jiffy mix. Spread jiffy mix on top of the taco mixture. Bake on the tempture on jiffy box until cornbread is golden brown.

Rice and Bean Cassarole (Melissa Vogt)

1 15 ounce Pinto Beans
1 cup uncooked white rice
1 can (15.5 ounces) Corn (undrained)
1 1/2 cup Water
1 1/2 cup Salsa
1 cup cheese shredded

Mix all ingredients except the cheese. Put into a 9x13 casserole dish. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Make sure all liquid is absorbed and rice is tender. Sprinkle with cheese and return to oven until cheese is melted. Serve with flour tortillas and tortilla chips.

Zuchinni Herb Cassarole

INGREDIENTS
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Eggplant Bake

Preheat oven to 350 degrees
1 medium size eggplant - peel and slice about 1/4 to 1/2 inch thick
3 eggs beaten with about 1/4 c milk
3/4 c flour
8-10 slices of swiss or mozerella cheese
2 cups spaghetti sauce
parmesan cheese
Take eggplant slices and dip them in egg mix, now coat in flour.Fry in olive oil on medium heat until both sides are lightly browned. Remove from fry pan and line the bottom of a cassarole dish with eggplant slices. Place one slice of cheese over each eggplant slice. Spread spaghetti sauce over the top and sprinkle with swiss cheese. Bake 30 min.

Zuccchini Cassarole (Melissa Vogt)

2 tablespoons butter
1 large onion chopped
4 cups sliced zucchini
1 garlic clove (Minced)
2 tablespoons canned green chilies (I used mild)
2 tablespoons hot water
1 can Cream Style Corn
1 cup grated sharp or medium cheddar cheese
4 eggs beaten
1 tablespoon chopped fresh parsley
and salt and pepper to taste

Pre heat at 350. Butter 1 1/2 quart baking dish. Saute onion in butter, until soft (about 5 minutes) Stir in zucchini, garlic, chilies, and water. Reduce heat to medium and cover and cook until zucchini is tender. Stir frequently to prevent sticking. (5-10 minutes)In a bowl mix Corn 1/2 cup cheese, eggs, parsley, salt and pepper to taste. Mix well. Then add the zucchini mix to bowl and stir well. Poor into baking dish and sprinkle with remaining cheese. Bake until set. about 45-50 minutes