This is a super easy and delicious meatless casserole that our neighbor Merritt brought by after we brought Molly home from the hospital.
Vegetarian Mexican Casserole
2 cups cooked rice (I use brown rice, and if you start it first, it won’t hold up the process)
1 can corn, drained
1 can black beans, rinsed and drained
1 can tomatoes and green chiles (Rotel)
1 8 oz container sour cream
1 8 oz jar salsa
2 cups shredded cheddar cheese
1/4 tsp pepper
1 bunch green onions chopped
1 (2 1/4 oz) can sliced black olives
1 cup shredded Monterey Jack cheese
Combine first 8 ingredients into a lightly greased 13×9 inch baking dish. Sprinkle with remaining ingredients. Bake at 350 degrees for 50 minutes.
I sometimes make this in two 8×8 dishes and freeze one of them. One 8×8 dish feeds Jim and I for two days, or makes dinner and lunch leftovers.
