Mexican Vegetarian Casserole

Author: 
Margaret Monger, Germantown, Tennessee, Southern Living NOVEMBER 1996
  • (15 1/4-ounce) can whole kernel corn, drained
  • (15-ounce) can black beans, rinsed and drained
  • (10-ounce) can whole tomatoes and green chiles
  • (8-ounce) container sour cream
  • (8-ounce) jar picante sauce
  • 2 Cups  (8 ounces) shredded Cheddar cheese
  • 2 Cups  cooked rice
  • 1/4 Teaspoon  pepper
  • bunch green onions, chopped
  • (2 1/4-ounce) can sliced ripe olives
  • (8-ounce) package Monterey Jack cheese, shredded
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can whole tomatoes and green chiles
  • 1 (8-ounce) container sour cream
  • 1 (8-ounce) jar picante sauce
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 2 cups cooked rice
  • 1/4 teaspoon pepper
  • 1 bunch green onions, chopped
  • 1 (2 1/4-ounce) can sliced ripe olives
  • 1 (8-ounce) package Monterey Jack cheese, shredded
Mexican vegetarian casserole was originally an appetizer recipe. Add rice to make it a simple meatless one-dish meal.

Directions RichSnippets

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Recipe Details

Serves: 
6

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